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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)
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.
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