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Photo: Photography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole Louie
Active Time:25 minsTotal Time:1 hr 15 minsServings:64Yield:64 treatsJump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 15 minsServings:64Yield:64 treats
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:64
Servings:
64
Yield:64 treats
Yield:
64 treats
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupspacked wilted greens, such as arugula, kale, chardand/orspinach½cupwater2 ½tablespoonsextra-virgin olive oil1 ½teaspoonsmolasses½cupold-fashioned rolled oats1cupwhite whole-wheat flour, plus more for rolling6tablespoonsfine cornmeal2tablespoonsground flaxseed2tablespoonsnutritional yeast2tablespoonsgrated Parmesan cheese (optional)½teaspoonsalt1large egg, beaten with 1 tablespoon water for egg wash (optional)
Cook Mode(Keep screen awake)
Ingredients
½cupspacked wilted greens, such as arugula, kale, chardand/orspinach
½cupwater
2 ½tablespoonsextra-virgin olive oil
1 ½teaspoonsmolasses
½cupold-fashioned rolled oats
1cupwhite whole-wheat flour, plus more for rolling
6tablespoonsfine cornmeal
2tablespoonsground flaxseed
2tablespoonsnutritional yeast
2tablespoonsgrated Parmesan cheese (optional)
½teaspoonsalt
1large egg, beaten with 1 tablespoon water for egg wash (optional)
DirectionsPosition racks in upper and lower thirds of oven; preheat to 325°F. Line 2 baking sheets with parchment paper.Combine greens, water, oil and molasses in a blender and process until smooth. Add oats and blend again until mostly smooth. Pour into a large bowl. Add flour, cornmeal, flaxseed, nutritional yeast, cheese (if using) and salt; stir with a wooden spoon until it forms a stiff dough. Knead on a lightly floured surface until smooth.Divide the dough into 3 equal portions. Work with one portion at a time, keeping the others covered so they don’t dry out. Roll out the dough to an even 1/8-inch thickness, picking it up and rotating it occasionally to ensure it’s not sticking. Cut into shapes with a cookie cutter or into squares with a pizza cutter. Reroll and cut the scraps.Arrange the treats, close but not touching, on the prepared pans. Brush with egg wash, if using. Bake, rotating the pans once from top to bottom and back to front, until the treats are firm to the touch, 35 to 40 minutes. Cool on a wire rack.To make aheadStore airtight for up to 1 week.EquipmentParchment paper, 1 1/4-inch cookie cutter or pizza cutterOriginally appeared: EatingWell Magazine, April 2022
Directions
Position racks in upper and lower thirds of oven; preheat to 325°F. Line 2 baking sheets with parchment paper.Combine greens, water, oil and molasses in a blender and process until smooth. Add oats and blend again until mostly smooth. Pour into a large bowl. Add flour, cornmeal, flaxseed, nutritional yeast, cheese (if using) and salt; stir with a wooden spoon until it forms a stiff dough. Knead on a lightly floured surface until smooth.Divide the dough into 3 equal portions. Work with one portion at a time, keeping the others covered so they don’t dry out. Roll out the dough to an even 1/8-inch thickness, picking it up and rotating it occasionally to ensure it’s not sticking. Cut into shapes with a cookie cutter or into squares with a pizza cutter. Reroll and cut the scraps.Arrange the treats, close but not touching, on the prepared pans. Brush with egg wash, if using. Bake, rotating the pans once from top to bottom and back to front, until the treats are firm to the touch, 35 to 40 minutes. Cool on a wire rack.To make aheadStore airtight for up to 1 week.EquipmentParchment paper, 1 1/4-inch cookie cutter or pizza cutter
Position racks in upper and lower thirds of oven; preheat to 325°F. Line 2 baking sheets with parchment paper.
Combine greens, water, oil and molasses in a blender and process until smooth. Add oats and blend again until mostly smooth. Pour into a large bowl. Add flour, cornmeal, flaxseed, nutritional yeast, cheese (if using) and salt; stir with a wooden spoon until it forms a stiff dough. Knead on a lightly floured surface until smooth.
Divide the dough into 3 equal portions. Work with one portion at a time, keeping the others covered so they don’t dry out. Roll out the dough to an even 1/8-inch thickness, picking it up and rotating it occasionally to ensure it’s not sticking. Cut into shapes with a cookie cutter or into squares with a pizza cutter. Reroll and cut the scraps.
Arrange the treats, close but not touching, on the prepared pans. Brush with egg wash, if using. Bake, rotating the pans once from top to bottom and back to front, until the treats are firm to the touch, 35 to 40 minutes. Cool on a wire rack.
To make ahead
Store airtight for up to 1 week.
Equipment
Parchment paper, 1 1/4-inch cookie cutter or pizza cutter
Originally appeared: EatingWell Magazine, April 2022
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Nutrition Facts(per serving)18Calories1gFat3gCarbs
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
