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3 cups minced fresh parsley
1/4 cup finely chopped carrot
1/4 cup grated mozzarella cheese
2 tablespoons vegetable oil
2 3/4 cups whole wheat flour
2 tablespoons unprocessed bran flakes
2 teaspoons baking powder
1/2 to 1 cup water
Heat oven to 350 degrees F. Lightly grease 2 baking sheets.
In a small bowl, mix the parsley, carrots, cheese and oil.
In another bowl, stir together the flour, bran and baking powder.
Add vegetable mixture and stir well.
Gradually add 1/2 cup water. Mix well, adding more water if needed to make the dough moist.
Knead for 1 minute. Roll the dough to 1/2-inch thickness.
Using a small dog bone cookie cutter, or a glass, cut as many shapes as you can, re-rolling the scraps.
Place them on the baking sheets.
Bake for 20 to 30 minutes, or until biscuits have browned.
Cool on a rack. They'll harden as they cool.
Store in an airtight container.
Makes about 36 biscuits.
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