- ½ cup apples
- ½ cup carrots
- 2 tbsp. FSA*
- 1.25 cups EACH brown rice flour, barley flour
- and Millet flour
- 3 tbsp. sunflower seed oil
- 1 pinch kelp or spirulina
Cook apples and carrots in water or chicken broth, drain, then puree.
Add in oil then flour, roll out dough and cut out in 2-4 cm squares or fancy shapes.
Bake at 350 degrees F. for 12-15 minutes. Store in a tightly sealed container for 5 days or freeze in air-tight bags for longer storage.
- FSA is a mixture of equal weights of flax seeds, sunflower seeds and raw almonds ground finely with a blender or clean coffee grinder
