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Chicken Crunchies

If you have any cats, they’ll love these, too!

• 1 1/2 cups whole-wheat flour
• 1 1/2 cups rye flour
• 1 1/2 cups brown rice flour
• 1 cup wheat germ
• 1 teaspoon dried kelp or alfalfa
• 1 teaspoon garlic powder
• 4 tablespoons vegetable oil
• 1 1/2 cups chicken broth, or beef broth
• 1 pound ground chicken
• 1 to 2 tablespoons brewer’s yeast

Preheat the oven to 350 degrees.

In a large bowl, combine the first six dry ingredients.

Slowly add oil, broth and chicken, and mix well.

On a lightly floured surface, roll the dough to a thickness of 1/8 inch, then place it on a greased cookie sheet.

Bake until golden brown.

Cool, then break into bite-sized pieces.

Place pieces in a bag with the brewer’s yeast and shake to coat them.

Store leftovers in an airtight container in the refrigerator.

Makes 2 to 3 dozen pieces.