Parsley Biscuits

3 cups minced fresh parsley
1/4 cup finely chopped carrot
1/4 cup grated mozzarella cheese
2 tablespoons vegetable oil
2 3/4 cups whole wheat flour
2 tablespoons unprocessed bran flakes
2 teaspoons baking powder
1/2 to 1 cup water

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 powder. Add vegetable mixture and stir well. Gradually add 1/2 cup 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 a glass, cut as many shapes as you can, re-rolling the scraps. Place them on the baking sheets. Bake 20 to 30 minutes, or until biscuits have browned.

Cool on a rack. They'll harden as they cool. Store in an airtight container.

Makes about 36 biscuits.