Veggie Dog Bones

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 cup water (more if needed)

Heat oven to 350 degrees F with rack at the 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 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.) Place on a wire rack to cool.

Store in airtight container. Makes 36.