• 1 cup yellow cornmeal
• 3-1/2 cups whole wheat flour
• 1/2 tsp. garlic powder
• 3/4 cup finely grated carrots
• 3 T. canola oil
• 1-1/2 cups low-fat chicken broth or 2 packets chicken bouillon disolved in 1-1/2 cups hot water

Preparation -
Mix the cornmeal, flour, and garlic powder together in a large bowl; set aside. In a separate bowl, stir the grated carrots and oil into the chicken broth. Add to flour mixture and mix well to form a dough. Knead the dough on a floured surface for about two minutes. Wrap in waxed paper and refrigerate for about 1/2 hour before rolling. On a floured surface, roll the dough 1/4" thick. Cut with a small dog bone (or other) small cutter. Place on an ungreased cookie sheet, at least 1/4" apart. Bake at 350º for 30 minutes. Move to wire racks. Let cool and harden for at least 3 hours before storing in an airtight container in the refrigerator.

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