- 1 3/4 cups rolled oats
- 3/4 cup golden flax seeds
- 2/3 cup brewers' yeast
- 1 cup shredded Cheddar cheese
- 1 cup brown rice flour
- 2 cups oat flour
- 2 tablespoons organic raw sugar
- 3 tablespoons vegetable oil
- 1 3/4 cups low-sodium chicken broth
- 2 eggs
- Preheat oven to 325 degrees F (165 degrees C). Grease two cookie sheets.
- Combine oats, flax seeds, brewer's yeast, cheese, rice flour, oat bran flour and sugar in a large bowl. Whisk together chicken broth and eggs; mix with oat mixture to make a fairly stiff dough.
- Roll dough into 1 inch balls, then flatten into discs. (Or, roll dough out on a floured surface to 1/4 or 3/8 inch thick and cut into 1-inch x 1 1/2-inch rectangles.) Place on cookie sheets 3/4 inch apart.
- Bake until dry and the edges turn a light golden brown, 40 to 45 minutes. Cool before serving.