1 1/2 cups whole wheat flour
1/2 cup soy flour
1/2 cup spagetti or pasta sauce (try to fine one or make one without sugar.)
1 garlic clove
2 tablespoons brewer's yeast, and tomato paste
2 tablespoons pumpkin or sunflower seeds
In a bowl, combine wheat and soy flour. Add finely chopped or pressed garlic, and brewer's yeast. To the mixture add the tomato kor pasta sauce and mix thoroughly to form a ball. Let stand for about 5 minutes. Roll out dough to about 1/2 inch thickness. Use a cutter 2 inches by 2 1/2 inches for this recipe. This is a very fluffy, almost bread-like dough, so it takes well to large biscuits.
Bake in a 350 degree oven for 45 minutes and remove. Take tomato paste and with a pastry brush (although you lose a lot of the paste) or your finger tip "paint" the top of the biscuit with the paste. Return to a 200 degree oven for about 2 hours. Do not allow tomato paste to burn. Remove from oven. Allow these to be chewy. Refrigerate.
Makes about 18 biscuites that are 2 by 2 1/2 inches.
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