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Add a photoServings: 12
Ingredients
- 3 c. Chopped fresh parsley
- 1/4 c. Finely minced carrot
- 1/4 c. Grated Mozzarella cheese
- 2 Tbsp. Vegetable oil
- 2 3/4 c. Whole wheat flour
- 2 Tbsp. Unprocessed bran flakes
- 2 tsp Baking pwdr
- 1/2 c. (To 1) water
Directions
- 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 pwdr. Add in vegetable mix and stir well. Gradually add in 1/2 c. 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 possibly a glass, cut as many shapes as you can, re-rolling the scraps. Place them on the baking sheets.
- Bake 20 to 30 min, or possibly till biscuits have browned. Cold on a rack.
- They'll harden as they cold. Store in an airtight tin.
- Makes about 36 biscuits
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 12 servings | |
| Calories 128 | |
| Calories from Fat 30 | 23% |
| Total Fat 3.4g | 4% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.06g | |
| Cholesterol 1mg | 0% |
| Sodium 233mg | 10% |
| Potassium 207mg | 6% |
| Total Carbs 21.57g | 6% |
| Dietary Fiber 4.2g | 14% |
| Sugars 0.36g | 0% |
| Protein 4.92g | 8% |
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