CAT BISCUITS -
CHICKEN CRUNCHIES
1 1/2 cups whole wheat flour
1 1/2 cups rye flour
1 1/2 cups brown rice flour
1 tsp dried kelp or alfalfa
4 tsps vegetable oil
1 1/2 cups chicken or beef broth
1 lb ground (minced) chicken
1 to 2 tbsps brewers yeast
Preheat oven to 350F or 170degrees
In large bowl, combine the first 6 dry ingredients. Slowly add oil, broth & chicken & mix well.
On a lightly floured surface, roll the dough to a thickness of 1/8 inch, then place it on a greases cookie sheet. Bake until golden brown.
Cool, then break into bite sized pieces. Place pieces in a bag with brewers yeast & shake to coat them. Store leftovers in airtight container in fridge.