From the Murray Mail archive: first published in the club's newsletter, issue 62 (March 2026), and dated here to when it first appeared.
Oats, peanuts and wholemeal flour with pumpkin, carrot or sweet potato: a good use for leftover veg.
Ingredients
- 80g unsalted peanuts roasted or raw (You can remove these just add more oats)
- 120 g rolled oats
- 120 g wholemeal whole wheat flour
- 80g cooked pumpkin OR carrot or sweet potato (steamed, mashed, leftovers, cooled)
- 1 large egg
- 1 tablespoon olive oil or flaxseed oil
- 20 -50mL water as needed
Method
- Preheat: 170°C fan-forced.
- Line a tray with baking paper.
- 1. Grind/Blend oats and peanuts to make a coarse flour.
- 2. Mix dough: Add wholemeal flour, cooked veg, egg and oil and mix with hands or mixer
- 3. Adjust hydration: Pinch-test dough (if it stays together it's good to go) or add 20ml water at a time, mixing 3-5 sec between additions, until soft and workable.
- 4. Knead for about 30-60 sec until all mixed in.
- 5. Shape: Tip onto a lightly floured bench, bring together by hand. Roll to desired thickness (thinner = crunchier). Cut fingers or shapes.
- 6. Bake: 25-30 minutes until deep golden; bake a little longer for an extra crunch. Once cooked leave oven door ajar until completely cooled, this will give them more crunch.
7. Store airtight up to 2 weeks or freeze up to 3 months.
From the Murray Mail, issue 62 (March 2026). From Shane's Home Made Doggie Treats. Members can read the original issue.
