Veggie Bones

• 3 cups minced parsley
• 1/4 cup carrots chopped very fine
• 1/4 cup shredded mozzarella or grated Parmesan
• 2 tablespoons olive oil or canola oil
• 2 3/4 cups whole-wheat flour
• 2 tablespoons bran
• 2 teaspoons baking powder
• 1/2 to 1 cup water

1. Preheat oven to 350 degrees, rack on the middle level.
2. Lightly grease a large baking sheet.
3. Stir together the parsley, carrots, cheese and oil.
4. Stir together the flour, bran and baking powder, and mix well with the vegetables.
5. Gradually add 1/2 cup water, mixing well.
6. Add more water if necessary to make a moist but not wet dough.
7. Knead for a minute.
8. Roll the dough out to 1/2-inch thick.
9. Using a cookie cutter (preferably in the shape of a dog bone) or a glass, cut out shapes, and transfer them to the baking sheet.
10. Gather the scraps, re-roll, and cut out more.
11. Bake for 20 to 30 minutes, until the biscuits have browned and hardened slightly.
12. (They will harden more as they cool.)
13. Transfer to a rack to cool.
14. Store in an airtight tin.

parsley, carrots, mozzarella, olive oil, wholewheat flour, bran, baking powder, water

Taken from cooking.nytimes.com/recipes/9038 (may not work)