A great treat to help that doggy breath!
Courtesy of Molly, @veganflower on Twitter.
Parsley Mint Muffins
2 cups flour
½ cup oats
½ cup wheat germ or additional flour
¼ cup nutritional yeast
1 Tbsp. ground flax
1 Tbsp. hulled hemp seeds (optional)
½ tsp. baking soda
¼ cup dried parsley
½ cup fresh mint, chopped into small pieces
3 Tbsp. blackstrap molasses or agave nectar
1 ½ cups water
Preheat oven to 350 degrees. Spray mini muffin pans with non-stick spray.
In a large bowl, combine flour, oats, wheat germ, nutritional yeast, flax, hemp seeds, baking soda, parsley and mint. Add molasses or agave nectar and water, mixing well. Scoop batter into the muffin pans and bake for 30 minutes. Remove and let cool completely before serving. Store in the fridge.
Makes approximately two dozen mini muffins.
Biscuits- Reduce water by ½ cup and eliminate baking soda. Knead into a stiff dough, adding ¼ cup of flour at a time until it can be rolled out without sticking to the rolling pin (add a bit of water if it gets too dry). Roll out onto a floured surface to ¼ inch thickness. Cut with cookie cutters or knife and bake on a greased cookie sheet until crispy.
Cookies- Add ¼ cup of flour at a time until dough is firm enough to form into balls. Place dough balls on a greased cookie sheet and press flat with your hand or a fork. Bake until crispy.
Bagels- Make the same as the cookies except do not press them flat. Dip your finger in water and poke a hole in the middle of the dough ball. Flatten slightly to form a bagel shape. Bake until crispy.