Garbanzo Pepita Biscuits
Pumpkin seeds are a good source of omega 6 fatty acids!
| 1 1/2 cups |
chick pea flour |
| 1 cup |
whole wheat flour |
| 1/4 cup |
cornmeal |
| 1 cup |
rice milk |
| 2 tablespoons |
oil |
| 1/4 cup |
molasses |
| 3/4 cup |
pumpkin seeds |
| water as needed |
- In a large bowl, combine flours, cornmeal and seeds.
- Add wet ingredients. Stir, adding more water as needed to form a stiff dough.
- Roll out onto a lightly floured surface. Cut with cookie cutters.
- Bake on well oiled cookie sheets at 300 degrees till crisp.
- Optional: To glaze before baking, mix 1/2c soy milk with 1 tbsp molasses. Brush over biscuits before baking.
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