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Add a photoServings: 1
Ingredients
- 3 c. chopped parsley
- 1/4 c. carrots minced very fine
- 1/4 c. shredded mozzarella or possibly parmesan cheese
- 2 Tbsp. extra virgin olive oil
- 2 3/4 c. whole wheat flour
- 2 Tbsp. bran
- 2 tsp baking pwdr
- 1/2 c. water (1/2 to 1)
Directions
- Preheat oven to 350 degrees, rack on middle level. Lightly grease a large baking sheet.
- Stir together parsley, carrots, cheese, and oil. combine all the dry ingredients and add in to veggies. Gradually add in 1/2 c. of water, mixing well. Make a moist but not wet dough. If needed, add in a little more water. Knead for one minute.
- roll dough out to 1/2 inch thickness. Using cookie cutter or possibly a glass, cut out the shapes and transfer them to the baking sheet. Gather the scraps and reroll and cut.
- Bake for 20-30 min till biscuits have browned and hardened slightly. (They will harden more as they cold.) Speed cooling by placing them on wire racks. Store in airtight tin.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 723g | |
| Calories 1546 | |
| Calories from Fat 359 | 23% |
| Total Fat 41.08g | 51% |
| Saturated Fat 8.73g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 2875mg | 120% |
| Potassium 2500mg | 71% |
| Total Carbs 262.16g | 70% |
| Dietary Fiber 49.8g | 166% |
| Sugars 7.1g | 5% |
| Protein 58.14g | 93% |
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