Tina Verelli’s Carrot and Catnip Kitty Treats

Dessert

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: at least 2 hours
• Yield: 18 large or 36 small treats

Equipment

• Mixing bowls 
• Serving Tray & Platters

Ingredients

• 2 Tbsp oil (coconut or olive)
• 1 ¼ cups all-purpose flour, plus additional for rolling dough (if using oat flour, you may need to almost double this)
• *optional* 1TBSP catnip
• ¾ cup finely shredded carrot.
• One large egg, lightly beaten.
• Cold water, as needed.

Directions

1. Preheat the oven to 375 degrees
2. Line a baking sheet with parchment paper or a silicone mat
3. In a medium bowl, add oil and mix in 1 cup of the flour until mixture looks sandy.
4. Stir in carrots and catnip, if using
5. Mix in egg
6. Add some water if the mix is too dry, add flour if it is wet and sticky.
7. Sprinkle a flat surface with more flour, and roll or pat out dough into ¼ inch thickness.
8. Use more flour as needed.
9. Prick rolled dough all over with a fork. Use a pizza wheel to cut dough into ½ inch squares.
10. Arrange the squares on the prepared baking sheet.
11. Bake for about 12 minutes, longer if you want a crispier texture.
12. Cool on the baking sheet.
13. Store in a sealed container for several days or freeze for longer storage.

💜