Veggie Bones

Ingredients

• 3 cups minced parsley
• ¼ cup carrots chopped very fine
• ¼ cup shredded mozzarella or grated Parmesan
• 2 tablespoons olive oil or canola oil
• 2 ¾ cups whole-wheat flour
• 2 tablespoons bran
• 2 teaspoons baking powder
• ½ to 1 cup water

12 to 24 dog biscuits

Preparation

1. Preheat oven to 350 degrees, rack on the middle level.
2. Lightly grease a large baking sheet.
3. Stir together the parsley, carrots, cheese and oil. Stir together the flour, bran and baking powder, and mix well with the vegetables. Gradually add 1/2 cup water, mixing well. Add more water if necessary to make a moist but not wet dough. Knead for a minute.
4. Roll the dough out to 1/2-inch thick. Using a cookie cutter (preferably in the shape of a dog bone) or a glass, cut out shapes, and transfer them to the baking sheet. Gather the scraps, re-roll, and cut out more.
5. Bake for 20 to 30 minutes, until the biscuits have browned and hardened slightly. (They will harden more as they cool.) Transfer to a rack to cool. Store in an airtight tin.