It’s been a long fallow period, but starting now , I will begin posting more regularly 🙂
We returned from a 3 week trip to India on New Years Eve. So when we woke up on New Years Day hungry there wasn’t much in the house. We wanted to start the year off right, though we decided on eggs and biscuits. I found a recipe that I modifed to make it wholegrain (and still really tasty and moist)
**Note, post amended with a few things I originally forgot. Water–the dough needs to come together. I am pondering a teaspoon of baking soda. My attempt today was tasty but did not rise much (less than the new years day version)….still soft but could use a little more rise.
Ingredients
- 1/3 cup whole wheat pastry flour
- 1/3 cup oat flour
- 1/3 cup corn flour (could try a different one)
- 4 Tablespoons powdered milk
- 1/4 C olive oil
- 1 1/2 T Baking powder
- 1 Tablespoon flax seeds
- 1 Tablespoon sesame seeds
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/3 cup water (more/less as needed–add a little at a time)
The method
Mix up all the ingredients. roll out and cut with a 2″ round cookie cutter or just roll into a round, press flat. Bake at 350 until golden.
nutrition analysis (from calorie count recipes):
- serves 8
- 121 calories
- 7 grams of fat (olive oil)
- 14 g carbs
- 3.1 g protein
-
- Very low in cholesterol
- High in calcium
- High in phosphorus
