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 tin.

Makes about 36 biscuits

Per serving:

Protein: 1 gram

Fat: 1 gram

Cholesterol: 0-1 mg

Carbohydrate: 6 grams Sodium: 27 mg

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