• 2½ cups whole wheat flour
• 1 cup rye flour
• ¾ cup unsalted peanut butter
• 1 egg
• 1¼ cups water
• honey
• walnuts, ground
• carob chips, unsweetened (optional)

Special Equipment

• parchment paper
• dog bone cookie cutters

1. Preheat oven to 325º
2. In large bowl, stir together the whole wheat and rye flours
3. Mix in peanut butter, egg and water. Stir to combine and form a ball, then remove from bowl and knead on a floured surface for about 30 seconds
4. Roll out dough to a scant ¼" thickness, cut into desired shapes (bone-shaped cutters recommended) and place on a parchment-lined baking sheet
5. Bake for 40 minutes or until firm. Allow to cool
6. Brush one half of the bones on both sides with honey. Roll in walnuts until honey is completely coated. Allow to dry, about 15 minutes
7. If using carob for garnish, melt chips over a double boiler or in a microwave and drizzle onto the bones