3 c Minced fresh parsley
1/4 c Finely chopped carrot
1/4 c Grated Mozzarella cheese
2 tb Vegetable oil
2 3/4 c Whole wheat flour
2 tb Unprocessed bran flakes
2 ts Baking powder
1/2 c (To 1) water
Preheat 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 20 to 30 minutes, or until biscuits have browned. Cool on a rack.
They’ll harden as they cool. Store in an airtight tin.
Makes about 36 biscuits
Per serving:
Calories: 34 (14% protein, 59% carbohydrate, 26% fat)
Protein: 1 gram
Fat: 1 gram
Cholesterol: 0-1 mg
Carbohydrate: 6 grams
Sodium: 27 mg
Yields
36 Servings