Ingredients:

  • 2 cups Rolled Oats (Old-fashioned or quick)
  • 1/2 cup Whole Wheat Flour
  • 1/4 cup Ground Fenugreek Seeds
  • 1/4 cup Flaxseed Meal (Ground)
  • 1 teaspoon Ground Cinnamon
  • 1 cup Unsweetened Apple Sauce
  • 1/2 cup Carrot Purée or very finely shredded Carrot
  • 1 tablespoon Coconut Oil (Melted, optional)
  • 2–4 tablespoons Water or Unsweetened Apple Juice (as needed)

Instructions:

  1. Preheat your oven to 325°F (160°C).
  2. Line two large baking trays with parchment paper or silicone mats to prevent sticking.
  3. In a large mixing bowl, whisk together the rolled oats, whole wheat flour, ground fenugreek, flaxseed meal, and cinnamon. Ensure the fenugreek is evenly distributed.
  4. Mix the apple sauce, carrot purée, and melted coconut oil (if using).
  5. Pour the wet mixture into the dry ingredients. Mix thoroughly with a spatula or wooden spoon until a very thick, stiff dough forms. If the dough feels too dry or crumbly, add 1 tablespoon of water or apple juice at a time until it holds together when squeezed.
  6. Use a small cookie scoop or a rounded tablespoon to portion the dough. Roll the portions lightly in your hands and flatten them slightly into thick discs (about 1.5 inches / 4 cm wide and 1/2 inch / 1.2 cm thick).
  7. Place the shaped treats on the prepared baking trays, leaving about 1 inch (2.5 cm) between them.
  8. Bake for 25–30 minutes, rotating the trays halfway through, until the treats are firm to the touch and the edges are lightly golden brown.
  9. Remove the treats from the oven and transfer them immediately to a wire rack. Allow them to cool completely (at least 30 minutes) and dry out fully until they are hard and dry for optimal shelf stability.