• 1 1/2 cup rolled oats
• 2 small carrots (yields 1/2 cup after blending)
• 2 slices of breakfast cheese
• 1 tsp ground dried basil
• 2 tbs olive oil
• 2 tbs brown flaxseed
• 1 1/2 tbs plain flour (for easier kneading)

Blend the carrots (coarse) and oats (fine). Pour into a mixing bowl and add the cheese, basil, olive oil and flaxseed.

Add water by the tablespoon and start kneading into dough, I use about 1/3 cup water (The amount of water to use will depend on your local humidity). Adding the plain flour helped us achieve an easy-to-manage dough that was like putty. We tried making little bones but it was so time consuming,we stuck to the flat round biscuit shapes.

Bake at 180˚C for 20 mins until golden brown. I recommend shapes that are relatively thin and flat as it takes a much shorter time, saves energy too : )

As usual, let the cookies cool in oven and it’ll be extra crispy and crunchy.