Things You'll Need:
- Large cookie sheet
- Oil
- 1/4 cups coarsely shredded carrots
- 3 cups fresh parsley, minced
- 1/4 cup monterey jack cheese, shredded
- 1 tsp. honey
- 2 tbsp. olive oil
- 2 3/4 cup whole wheat flour
- 2 tbsp. wheat germ
- 2 tsp. baking powder
- 1/2 tsp. garlic powder
- 1/2 to 1 cup of water
- Airtight container
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Step 1
Oil a large cookie sheet very lightly, and set it aside. Preheat the oven to 350 degrees F.
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Step 2
Stir 1/4 cup of grated carrots, 3 cups of chopped parsley, 1/4 cup of shredded Monterey jack cheese, 1 tsp. honey and 2 tbsp. of olive oil together in a large mixing bowl.
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Step 3
Mix 2 3/4 cups of all purpose flour, 2 tbsp. of wheat germ, 2 tsp. of baking powder and 1/2 tsp. of garlic powder together in a separate bowl.
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Step 4
Combine the dry ingredients with the carrot mixture and blend well.
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Step 5
Gradually stir in about 1/2 cup of water and mix it well. The dough should be slightly moist, but not wet. If it's too dry, add a little more water until it reaches the right consistency.
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Step 6
Put the dough on a lightly floured surface and knead it for about a minute. Press or roll the dough to 1/2 inch thick, and cut them into circles with a cookie cutter or a glass.
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Step 7
Place the vegetarian dog treats on the oiled cookie sheet and bake them until they're slightly hardened. Place them on wire racks to cool, and they will harden more. Store the vegetarian dog treats in an airtight container.
