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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)


  1. Heat oven to 350 degrees F with rack at the middle level. Lightly grease a large baking sheet.
  2. Stir together parsley, carrots, cheese, and oil.
  3. Combine all the dry ingredients and add to veggies.
  4. 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.
  5. Roll dough out to 1/2-inch thickness.
  6. Using cookie cutter or a glass, cut out shapes and transfer them to the baking sheet. Gather the scraps and re-roll and cut.
  7. Bake for 20-30 minutes until biscuits have browned and hardened slightly. (They will harden more as they cool.)
  8. Place on a wire rack to cool.
  9. Store in airtight container.

Makes 36.


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