2 medium carrots – peeled, roasted and roughly mashed

1 cup of pumpkin, roasted & roughly mashed

2 eggs

1 tablespoon of turmeric powder

1 1/2 tablespoons of minced garlic

1/4 cup of crushed flax seed

3/4 cups of rolled oats

1 3/4 cups of Kolchak's Favourite Flour Mix

Low fat, low sodium chicken stock - as needed

Preheat oven to 350F.

Roast your pumpkin and carrots. I prefer to buy small pumpkins, chop them in half, scoop out seeds and roast as it is less prep, but if you are in a time crunch you can chop the peices small and they will roast faster - or you could even use plain canned pumpkin.

Place pumpkin halves face down in a baking dish, place carrots around them (no need to peel/chop). Roast for 45 - 60 min or until tender enough to mash. Roughly mash, adding chicken stock if necessary (some small chunks are desirable.)

Measure out 1 1/2 cups of the mashed pumpkin/carrot mix. Mix with garlic, tumeric, & eggs. Measure out 1/4 cup of flax seed and use rolling pin to crush.  Add flax and rolled oats and mix well. Add Kolchak's Favourite Flour Mix and combine. (This is easier with your hands, don't be afraid to TAKE CHANCES! MAKE MISTAKES! GET MESSY!). Depending on the moisture content of your carrot/pumpkin, the mix may be a little wet or dry. If the mix is wet, add a little extra flour mix to bring it to a non-sticky texture. If it is dry, add chicken stock as needed to keep it from crumbling.

Lightly flour counter top with Kolchak's Favourite Flour Mix. Turn out dough onto counter and roll out to 1/4". Cut out with cookie cutters - or use a pizza cutter or knife to cut into bite sized squares. Line cookie sheet with parchment paper and transfer cookies to cookie sheet.

Bake for 40 - 50 minutes. Remove from oven, let sit 10 min and transfer to a cooling rack. For very hard, crunchy cookies leave the tray in the oven, turn it off and let sit until oven has completely cooled.
(c) Kolchak's Kitchen