Peanut Butter and Banana Oat Drops
4 cups rolled oats
2 Tbsp ground flax seed
2 medium very ripe bananas
½ cup natural (no sugar or shortening added) peanut butter
½ cup water
Preheat oven to 375 degrees.
Mix together oats, flax seed, bananas, and peanut butter in an electric mixer. Add water and mix well. Drop ½ teaspoon-sized drops onto greased cookie sheet or roll out and cut with a cookie cutter (let dough stand for a few minutes before rolling; it’s sticky initially). Bake for 25 minutes or until golden brown. The drops last longer and are delightfully crunchy if they are placed in a dehydrator for several hours after baking to remove all moisture. This can also be done in a low temperature (170 degrees) oven.
Berry Bountiful Bars
6 cups large flake rolled oats
1 Tbsp carob powder
6 Tbsp cold pressed safflower oil or another oil of your choice
4 Tbsp unsulphured blackstrap molasses
2 Tbsp unpasteurized local honey, e.g., wildflower, fireweed
1 tsp Manuka healing honey
1 cup sun dried unsulphured blueberries or other dried berries of your choice
1 cup boiling filtered water
Preheat oven to 350 degrees
Line a 9” x 12” baking dish with parchment paper.
Process 2 cups of the oats in a blender or food processor until finely ground.
Mix together all ingredients, except water, in a large mixing bowl.
Add the boiling water a little at a time, and continue to blend ingredients until the water is absorbed.
Spoon mixture into baking dish and press down with a wooden spoon until the mixture is an even thickness.
Bake for 45 minutes.
Remove from oven and score into small bars.
Allow berry bars to cool completely before storing in an open container.
Berry Bars freeze well and this recipe can easily be doubled.
Recipes by Modern Dog magazine