Veggie Bones

Name: Veggie Bones
Total time: 45 min
Yield: 12 to 24 dog biscuits
Cuisine: american
Ingredients: 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

Recipe from "Wild About Dogs 1"

Adapted by Suzanne Hamlin

Total Time: 45 minutes
Rating: 4(12)
Comments: Read comments

Featured in: Biscuit Recipes (the Dog May Lick the Bowl)

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:12 to 24 dog biscuits

3cups minced parsley
¼cup carrots chopped very fine
¼cup shredded mozzarella or grated Parmesan
2tablespoons olive oil or canola oil
2¾cups whole-wheat flour
2tablespoons bran
2teaspoons baking powder
½ to 1cup water

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Preheat oven to 350 degrees, rack on the middle level.
Step 2
Lightly grease a large baking sheet.
Step 3
Stir together the parsley, carrots, cheese and oil. Stir together the flour, bran and baking powder, and mix well with the vegetables. Gradually add ½ cup water, mixing well. Add more water if necessary to make a moist but not wet dough. Knead for a minute.
Step 4
Roll the dough out to ½-inch thick. 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. Gather the scraps, re-roll, and cut out more.
Step 5
Bake for 20 to 30 minutes, until the biscuits have browned and hardened slightly. (They will harden more as they cool.) Transfer to a rack to cool. Store in an airtight tin.

Ratings

4 out of 5

12 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.

suzanne7 years ago

I made these per the recipe and have two suggestions: roll the biscuits out thinner &/or reduce the oven temperature and bake them for a good hour or so until they are completely dry. I stored them in an airtight jar on the countertop and they developed spots of mold 2 days after I made them, I believe due to the slight moisture present in the final biscuit.

Private comments are only visible to you.