Ingredients

¼ c. Blueberries (Whole, Organic)

1 Small Banana

½ c. Lactose Free Milk

⅔ c. Whole Rolled Oats

1¼ c. Barley Flour

Preparation

Preheat oven to 400º.

Put Blueberries, Banana, and Lactose Free Milk into a blender and process until smooth. Transfer mixture into a steel bowl (raw blueberries can stain plastic and ceramic). Add Whole Rolled Oats and Barley Flour. Stir until thoroughly combined.

Use a soup spoon to round dough and drop onto a lightly greased cookie sheet.

Bake until just crispy on the outside, approximately 16 minutes.