July, 22, 2012 archives

this was adapted from a recipe found online. some ingredients were changed and added, and the amounts were also changed so this makes just one half-sheet baking pan of treats. wonton loves these.

¾ cup bob’s red mill gluten-free all-purpose baking flour*
½ cup rolled oats
¼ cup potato starch
⅛ cup flax seed
¾ cup hot water
⅛ cup natural peanut butter (just peanuts, no added ingredients)

pre-heat the oven to 200°F.

combine dry ingredients. mix hot water and peanut butter. add to dry ingredients and mix into dough.

roll out to ¼" thick, cut into bite-sized treats (or use a bone-shaped cookie cutter). you may need to use more potato starch or flour to prevent sticking.

bake for two hours on parchment paper on baking sheet.

turn off the oven, and let the treats cool and dehydrate more thoroughly in the oven overnight.

• the original recipe called for chickpea (garbanzo bean) flour, but i’ve never tried using it. the gluten-free all-purpose flour contains chickpea flour and some other ingredients, and seems more readily available.