2 cups softened beef or lamb bones, grated
2 cups carrots, grated
1/2 cup parsley, chopped finely
3 eggs, blended
3 tablespoons chia seeds
Combine all ingredients and form this dough into a rectangular patty on a nonstick baking sheet. Bake at 350 ˚F for 90 minutes. Remove the patty and cut into slender lengths, turning each strip onto its side, and bake again for 45 minutes at 250 ˚F. Turn off the oven, allowing the biscotti to cool in the oven. Store in the fridge for up to 2 weeks, or dehydrate to store longer.