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Preheat oven to 325°
Ingredients
- 1 14oz. can of fat free chicken broth
- 1 14oz. can tomatoes, drained and chopped
- 1/4 cup olive oil
- 1 Tlb sugar
- 1 tps kosher salt
- 1 1/2 cup cooked, drained rice -(minute rice is fine, whatever you have)
- 2/3 cup whole wheat flour
- 2 1/2 cup white flour
- 1/4 cup soy flour
- 1/4 cup cornmeal
- 1/4 cup dry milk powder
- 3 tlb brewer's yeast
- 1 tlb dried parsley
- 2 tlb crushed garlic
- 1 tsp powdered thyme
- 1 tsp dried oregano
- 1 1/2 Tlb minced onion
- 1/4 cup shredded parmesan
Directions
Put everything in the mixer in the order given, mixing as you add items. This is a large recipe and it should be about like pizza dough. Flour absorbs moisture over several minutes. If yours is too wet to work on a floured cloth, mix in a little more soy flour.
I usually roll it out on a cloth to about 1/4 to 1/2 inch thick and use a pizza cutter to cut 1/2 inch strips and then 1/2 inch strips crosswise. Cut them all the way through. I don't bother breaking them apart. I scoop the pieces up from the cloth with a spatula and transfer them to my baking sheep without breaking them apart. I even bake them that way. When they come out of the oven, I transfer them to a paper plate or aluminum baking pan and let them cool for about 10 minutes. Then I break them up and let them finish cooling.
I don't usually oil the baking sheet. The treats usually slip right off. Bake for 50 to 60 minutes. They'll be brown with a slightly soft center. Make sure they're completely cool before storing.
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