You will need:
250g Buckwheat or Spelt Flour
Half a tablespoon of softened coconut oil
Parsley - fresh or dried, approximately 2 tablespoons
Mint - fresh or dried, approximately 2 tablespoons
Free range egg- beaten
Half a small, grated apple
Quarter teaspoon of fennel seeds
50ml water
Baking tray
Rolling pin
How to:
Pre-heat your oven to 180c/ Fan 160c or Gas 4
Place the flour, seeds and herbs into a large bowl and stir together. Add the softened coconut oil, egg and grated apple and stir while slowly adding the water until the mixture forms a dough. Knead for 2 minutes, then place the dough on a lightly floured surface.
Roll out to an even thickness, around quarter of an inch thick. Then cut out with your chosen shaped cutter and put onto a baking tray, which is either lined with baking parchment or lightly oiled.
Place onto the middle shelf of a preheated oven and bake for around 20 minutes or until golden. Lift out and leave to cool on a wire rack.
The treats must be completely cold before storing in an airtight container for 2-3 weeks or freeze and use within 4 months.
Caroline Hearn - Hedgerow Hounds