- 2 cups oat flour or 2 cups of regular rolled oats (*see explanation below)
- 1 cup unbleached all-purpose flour
- 1/2 cup molasses
- 1/8 cup water (or as much as you need to get a dough-like consistency)
Combine your dry ingredients in a large mixing bowl. Once the oats or oat flour and all-purpose flour are thoroughly combined, mix in the molasses. You can do this with a spatula or fork.
Next, add the water sparingly until a dough forms. You may not need the entire 1/8 cup, so use your good judgment.
Once you’ve combined all the ingredients into a dough, roll it out on a sheet of parchment paper and get out that cookie cutter.
Lay everything out on a greased cookie sheet and bake for 10 minutes at 350 degrees. Let the cookies cool completely before icing
Mix powdered sugar with water until a thick icing forms that’s not too watery and still holds its shape when stirred with a spoon or spatula. Make sure you mix the powdered sugar thoroughly so the icing is smooth and lump-free.
- 2 apples, grated
- 2 carrots, grated
- 2 cups oat bran
- 1 cup oats
- 1 cup molasses
- 1 bag pumpkin mellowcreme candies
Preheat oven to 300 degrees and grease mini muffin tin.
Grate apples and carrots and mix well with other ingredients. Add more oats/oat bran if the mixture is too wet.
Spoon into muffin tin – press the mixture down to get it compacted in the cups. Use one of the pumpkin candies to create an indentation at the top of each treat
Bake for 30-40 min.
Remove from oven, put pumpkin candies in the indentations, then return to oven for 3 mins.
Check to see if the candies are sticking. You want the candies to melt just enough for them to stick to the treats.. If needed, put back in the oven to melt the candy a little more.
- 6 peppermints
- ¼ cup of water ( add more if the mixture is still dry)
- 1 tablespoon of molasses
- 1 cup of rolled oats
Mix the oats and water until everything is wet. You can add more oats or water depending on the mixture. You don’t want it soggy or puddling, just damp.
Add the molasses to the mixture and stir. Everything should be sticky and you can add more molasses if the mixture is still not clumping.
Take a small handful and roll it into a ball. These can be adjusted to the size you want, but this mixture usually makes 4-6 horse treats.
Take the peppermints and press one peppermint into the middle of each ball to make a cookie. Place on a dish or pan with wax paper (you don’t have to, but it makes it easier) and put them in the fridge until they harden.
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