1 ½ cups whole wheat or all-purpose flour
½ cup of cornmeal
½ cup finely chopped parsley
½ cup finely chopped mint
1/3 cup milk or rice milk
3 Tbsp olive oil
½ cup water
Preheat oven to 350 degrees
Mix all the ingredients in a large bowl, until a thick dough forms. It should hold together into a ball when pressed in your hands. If it’s flakey, add a bit more water until it holds together firmly.
Sprinkle counter with flour and roll dough out to ¼ thickness.
Use a cookie cutter to cut dough and place on non-stick cookie sheet.
Bake for 20 minutes or until golden brown and let cool.
Store in refrigerator up to 3 weeks.
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