Veggie Bones

Ingredients:

• 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

Directions:

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 cool them by placing them on wire racks. Store in airtight tin.