Veggie Bones
Jamie R
3 cups minced parsley
1/4 cup carrots -- finely chopped
1/4 cup mozzarella or parmesan cheese -- shredded
2 tablespoons olive oil
2 3/4 cups whole wheat flour
2 tablespoons bran
2 teaspoons baking powder
1/2 to 1 cup 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
reroll 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.