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Ingredients
- 2 Large eggs
- 2 tbsp. soy flour
- 2 tbsp. wheat germ
- 2 tbsp. instant nonfat dry lowfat milk
- 1/2 teaspoon salt
- 4 tbsp. water
- 2 c. whole wheat flour
Directions
- Preheat oven to 350 degrees. Use ungreased cookie sheets. Break the Large eggs into a large bowl and stir till well blended. Add in the soy flour, wheat germ, dry lowfat milk, salt and water and stir till smooth. Add in the flour and mix into the egg mix; you can do this with a spoon, but your hands work better. The dough will be stiff and dry and do not worry about the bits of flour and crumbs left in the bowl.
- Remove the ball of dough to a working space, pat it into a rectangle 3 inches wide and 1/2 inch thick, then cut it into bones 3/4 inch wide. Place 1 inch apart on a cookie sheet. Bake for 25 min on one side and turn over and bake for 25 min on the other side. Remove and cold on racks. Yield: 16 bones.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 4 servings | |
| Calories 266 | |
| Calories from Fat 39 | 15% |
| Total Fat 4.51g | 6% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 333mg | 14% |
| Potassium 374mg | 11% |
| Total Carbs 46.87g | 12% |
| Dietary Fiber 8.1g | 27% |
| Sugars 1.03g | 1% |
| Protein 13.33g | 21% |
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