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| 3 Tasse | parsley minced |
| 1/4 Tasse | Carrots; chopped very fine |
| 1/4 Tasse | Shredded mozzarella or parmesan cheese |
| 2 Esslöffel | olive oil |
| 2 3/4 Tasse | whole wheat flour |
| 2 Esslöffel | bran |
| 2 Teelöffel | baking powder |
| 1/2 Tasse | Water; (up to 1) |
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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 to veggies. Gradually add 1/2 cup of water, mixing well. Make a moist but not wet dough. If needed, add a little more water. Knead for one minute.
roll dough out to 1/2 inch thickness. Using cookie cutter or a glass, cut out the shapes and transfer them to the baking sheet. Gather the scraps and reroll and cut.
Bake for 20-30 minutes until biscuits have browned and hardened slightly. (They will harden more as they cool.) Speed cooling by placing them on wire racks. Store in airtight tin.
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