Veggie bones

Yield: 1 Servings

Measure Ingredient
3 cups Minced parsley
¼ cup Carrots; chopped very fine
¼ cup Shredded mozzarella or parmesan cheese
2 tablespoons Olive oil
2¾ cup Whole wheat flour
2 tablespoons Bran
2 teaspoons Baking powder
½ cup Water; (up to 1)

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 ½ 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 ½ 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.

Posted to Bread-bakers Digest by Marg aka MEMAW <maf@...> on Mar 29, 1998

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