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2 cups whole wheat flour {or any other whole grain flour you have handy}<br><br>
1/4 cup cornmeal<br><br>
1/2 cup soy flour<br><br>
1 tsp. sea salt<br><br>
1/4 cup sunflower or pumpkin seeds<br><br>
2 tablespoons oil<br><br>
1/4 cup unsulfured molasses<br><br>
2 eggs {or equivelant replacement} mixed with 1/4 cup rice or soy milk<br><br><br><br>
Mix dry ingredients and seeds together. Add oil, mollasses and all but 1 tblsp. egg/milk mixture. Knead a few minutes, let dough rest for 1/2 hour or more. Roll out to 1/2 inch thick. Cut into shapes and brush with the rest of the milk mixture. Bake on cookie sheets at 350 F for 30 minutes. To make biscuits harder, leave them in the oven with the heat turned off for an hour or more.<br><br><br><br>
Hope your pets love 'em as much as mine do, DLS<img alt="" class="inlineimg" src="/images/smilies/chef.gif" style="border:0px solid;" title=":chef:">
1/4 cup cornmeal<br><br>
1/2 cup soy flour<br><br>
1 tsp. sea salt<br><br>
1/4 cup sunflower or pumpkin seeds<br><br>
2 tablespoons oil<br><br>
1/4 cup unsulfured molasses<br><br>
2 eggs {or equivelant replacement} mixed with 1/4 cup rice or soy milk<br><br><br><br>
Mix dry ingredients and seeds together. Add oil, mollasses and all but 1 tblsp. egg/milk mixture. Knead a few minutes, let dough rest for 1/2 hour or more. Roll out to 1/2 inch thick. Cut into shapes and brush with the rest of the milk mixture. Bake on cookie sheets at 350 F for 30 minutes. To make biscuits harder, leave them in the oven with the heat turned off for an hour or more.<br><br><br><br>
Hope your pets love 'em as much as mine do, DLS<img alt="" class="inlineimg" src="/images/smilies/chef.gif" style="border:0px solid;" title=":chef:">
