INGREDIENTS
- 3 vegetable bouillon cubes
- 425ml boiling water
- 375g All purpose flour (gluten free)
- 375g Spelt flour
- 250g Rye flower
- 250g Rolled oats
- 250g Cornmeal
- 2 tablespoons Active dried yeast
- 2 tablespoons Garlic powder or 2 fresh squeezed garlic cloves
- 125ml Vegetable oil
PREPARATION
- Dissolve bouillon cubes in boiling water. Set aside and let cool down to room temperature.
- Combine all dry ingredients in a large bowl.
- Gradually stir in oil and bouillon liquid until it forms a dough.
- Divide into several balls. Knead each ball on a floured surface.
- Roll dough out between 1¼ to 1½ inch thickness and cut with biscuit cutters. You can get nice doggie ones.
- Place on greased baking pan and bake for 1 1/2 hours at 150 C.
- Cool on rack.
These biscuits will last for 2 months stored dry in ceramic jar.
