12. Chicken Crunchies (for the kitties)

• 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 350ºF.

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-size pieces. Place pieces in a bag with the brewer's yeast and shake to coat them. Store the leftovers in an airtight container in the refrigerator.

Makes 2 to 3 dozen pieces.