1 cup flour

1/4 cup wheat germ

1/4 cup brewer’s yeast (I used nutritional yeast)

1/4 cup finely grated carrot (about one really big carrot for a double recipe)

2 tsp minced parsley

1 clove garlic, minced

1/2 cup chicken stock

scant 1/4 cup canola oil

3 Tbsp chicken stock

Preheat oven to 400ºF.  Spray cookie sheet with non-stick spray.

Mix flour, wheat germ, brewer’s yeast, carrot, parsley, and garlic.  To this mixture, alternately add chicken stock and oil, in three parts.  Mix until a sticky dough forms.  Turn in out on a floured board.

Knead adding flour as needed, about 2 minutes.  Roll dough out about 3/8″ thick.  Cut into shapes.  Place on cookie sheets.

Bake 8-10 minutes , then turn cookie sheet and baste with chicken stock.  Bake 8-10 minutes longer.  Turn off heat. Leave pan in closed oven for 90 minutes.  Happy dog.