Veggie Bones

. 3 cups minced parsley

. 1/4 cup carrots, chopped very fine

. 1/4 cup shredded mozzarella or parmesan cheese

. 2 tablespoons olive oil

. 2 3/4 cups whole wheat flour

. 2 tablespoons bran

. 2 teaspoons baking powder

. 1/2 to 1 cup of water

Preheat oven to 350 degrees, rack on middle level. Lightly grease a large baking sheet.

Stir together parsley, carrots, cheese, and oil. combine all the dry ingredients and add to veggies. Gradually add 1/2 cup of water, mixing well. Make a moist but not wet dough. If needed, add a little more water. Knead for one minute.

Roll dough out to 1/2 inch thickness. Using cookie cutter or a glass, cut out the shapes and transfer them to the baking sheet. Gather the scraps and re-roll and cut.

Bake for 20-30 minutes until biscuits have browned and hardened slightly. (They will harden more as they cool.) Speed cooling by placing them on wire racks. Store in airtight tin.

 

 

 

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