(with thanks to Dog In Sight Magazine)
- 2 cups whole wheat flour
- 1/2 cup cheddar cheese. grated
- 1 cup cornmeal
- 1 tablespoon parsley
- 1/2 teaspoon garlic powder
- 1/3 cup vegetable oil
- 1 egg
- 1 cup low-sodium chicken broth
Preheat the oven to 350 ° and grease a cookie sheet.
In a large bowl, stir together the whole wheat flour, cornmeal, and parsley. Mix in the oil, egg, and broth to make a soft dough. Add a bit more flour if the dough is too sticky.
Roll teaspoonsful of dough into balls and place on the cookie sheet. Flatten the balls slightly with a fork or with the bottom of a drinking glass.
Bake for 20-25 minutes until nicely browned and firm. Cool completely, and store in an airtight container.