Servings: Approximately Two Dozen
2.75 cups rice flour
2 tablespoons rolled oats
2 teaspoons baking powder
2 cups finely chopped fresh parsley
2 tablespoons finely chopped mint
.25 cup grated carrot
.25 cup grated low-fat mozzarella cheese
2 tablespoons extra virgin olive oil
.5-1 cup water
Preheat oven to 200 degrees. In a large bowl, mix the flour, oats, and baking powder together. Add the parsley, mint, carrot, cheese, and olive oil to the bowl and stir well. Gradually pour half a cup of water into the bowl and mix until combined. Add more water, if necessary, so that the dough is moist and not crumbly.
Lightly flour a clean surface and knead the dough for 2-3 minutes. Roll the dough until it is 1/4 inch thick. Use a cookie cutter or glass to cut out the treats. Continue re-rolling the scraps until all the dough is used.
Bake 20-30 minutes until biscuits begin to brown. Allow the treats to cool completely on a rack before serving. Store unused treats in an airtight container.
This original recipe is gluten-free.