1 cup oats
1/3 cups margarine
1 teaspoon base or bouillon granules (any flavor)
3/4 cup powdered milk
3/4 cup cornmeal
1 large egg, beaten
3 cups whole wheat flour
In large mixing bowl, pour hot water over
the oats, margarine and base. Let stand for 5 minutes.
Stir in powdered milk, cornmeal and egg.
Slowly stir in the flour, to form a stiff dough (adding more
flour if needed).
Turn dough out onto a floured work surface
and knead 3 to 5 minutes. Roll dough to 1/2-inch thickness. Cut
into desired shapes and place on a greased baking sheet.
Bake at 325°F (160°C) for 50 minutes.
Cool completely and allow to dry thoroughly before storing.
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