1-1/2 cups
whole-wheat flour
1-1/2 cups
rye flour
1-1/2 cups
brown rice flour
1 cup wheat
germ
1 teaspoon
dried kelp or alfalfa
1 teaspoon
garlic powder
4 tablespoons
vegetable oil
1 1/2 cups
chicken broth or beef broth
1 pound
ground chicken
1 to 2
tablespoons brewer's yeast
Preheat the
oven to 350 degrees F.
In a large
bowl, combine the first six dry ingredients. Slowly add oil, broth and chicken,
and mix well. On a lightly floured surface, roll the dough to a thickness of
1/8 inch then place it on a greased cookie sheet. Bake until golden brown.
Cool then
break into bite-size pieces. Place pieces in a bag with the brewer's yeast and
shake to coat them. Store the leftovers in an airtight container in the
refrigerator.
Makes 2 to 3
dozen pieces.
No comments:
Post a Comment