2 cups whole wheat flour
1/2 cup soybean flour
1 cup skim milk or water
1 tablespoon honey
1 tablespoon canola or sunflower oil
1 teaspoon sea salt
Mix whole wheat flour, soybean flour, and sea salt. Then add skim milk or water, canola or sunflower oil, and honey. Mix and let the dough rest in a warm place for 15 minutes. Add oil and allow to sit another half hour. Flatten walnut-size portions into small cakes. Bake in a 400° oven for half an hour.
1 3/4 cups whole wheat flour
1/2 cup oatmeal
1/2 cup cornmeal
1/4 cup liver powder (available at health food stores)
2 tablespoons brewer’s yeast powder
1/4 cup bone meal powder
3 tablespoons powdered mild
2 eggs, lightly beaten
3 tablespoons wheat germ oil (vegetable oil or bacon drippings may be used instead)
1/2 cup water
Preheat oven to 325° F. Combine flour, oatmeal, cornmeal, liver powder, brewer’s yeast, bone meal, and powdered milk in a food processor or blender, or mix in a large bowl. Stir in eggs, oil, and water, mixing thoroughly. The dough will be stiff and dry. Remove dough to a lightly floured surface or pasty cloth. Roll or pat into a rectangle that is 1/4 to 1/2 inch thick. Cut into bone shaped biscuits with a small knife or use a bone shaped cookie cutter. Roll the leftover scraps of dough and cut into shapes until all the dough is used. Place on a lightly greased or parchment lined baking sheet, and bake for 40 to 60 minutes until brown and dried through. Cool on a rack.
3 cups oatmeal, uncooked
1 cup cold-filtered water
1 1/2 cups whole wheat flour (or rye flour)
1 tablespoon parsley, chopped
2 egg yolks
2 tablespoons raw honey
1 teaspoon baking soda
2 cloves garlic, chopped (optional)
Mix all the ingredients and spoon onto a greased cookie sheet. Bake for 12 to 15 minutes at 350° F. Place on cooling rack and store in refrigerator for up to two months.