Quincy an & Bailey's Sweet Potato Cookies
This recipe was created especially for Kathy (Tielmom)
1 cup shredded sweet potatoes
1 cup shredded zucchini
1 cup shredded cheddar cheese
1 TA minced garlic (optional)
2 cups Quaker Multi-Grain Cereal (uncooked)
1 cups whole wheat flour
1 cup whole grain cornmeal****
1/4 cup oil
Vegetable Juice
Mix all ingredients in food processor except for cornmeal. ***Add enough
cornmeal to make a fairly dry mix that cleans the side of the bowl, so you
have something similar to pie dough. If you add too much cornmeal, then put
in a little vegetable juice, if you add too much vegetable juice, then add
more cornmeal. Options:
Roll 1 inch pieces of dough into a ball, flatten, and dip both sides in
cornmeal. Place on a lightly sprayed cookie sheet. Flattened dough can be cut
with a pizza cutter in quarters or however small you want the pieces to be,
or leave uncut.
or roll out dough in cornmeal to 1/4 inch thick, cut with cookie cutters, dip
in cornmeal and place on lightly sprayed cookie sheet. Roll and cut scraps
until all dough is used up. Bake in a 350 degree oven for 20 minutes. Turn
oven off and leave in oven overnight so they can harden the rest of the way.
Even though these are hard dry cookies, I still freeze mine, because there
are no preservatives. Bonus: Try feeding some to the pooch.....he or she will
love them.
