Recipe - Veggie Bones

3 cup Minced parsley
One fourth cup Carrots; chopped very fine
One fourth cup Shredded mozzarella or
parmesan cheese
2 tablespoon Olive oil
2 Three fourths cup Whole wheat flour
2 tablespoon Bran
2 teaspoon Baking powder
One half 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 One half 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 One half 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 2030 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 Breadbakers Digest by Marg aka MEMAW maf@fn.net on Mar 29,
1998