Directions

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

1. In a small pot over medium heat, bring the broth and coconut oil to a boil. Remove from heat and set aside.
2. In a large bowl, mix flours, brewer’s yeast, turmeric, parsley and dry food until well combined.
3. Add broth and oil mixture to flour and mix well.
4. Knead dough in bowl until a moist but firm dough forms.
5. Break up dough into fist-size balls. On a piece of parchment paper, roll the dough into a ¼ to ½ thickness and cut with cookie cutters in desired shapes. Place on cookie sheets.
6. Bake for 15 minutes and remove from oven.
7. Let cool on wire racks overnight to harden. Store in airtight containers in fridge or freezer, and use when needed.