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Ingredientes
- 1 c. oatmeal
- 1 c. rye flour
- 2 Tbsp. sugar
- 1 Tbsp. melted butter or possibly margarine
- 1/2 c. lowfat milk
Direcciones
- Combine oatmeal, 3/4 c. of the rye flour, sugar and butter together. Slowly add in the lowfat milk until a hard but slightly sticky dough forms. Scrape out dough onto a wooden board or possibly counter. Knead in the rest of the rye flour until the dough stiffens a little. Wrap in saran wrap and refrigeratefor one hour.
- Preheat oven to 350 degrees. Roll out dough until 1/4 inch thickness. Cut into shapes ( I like to use scotty dog cutters). Place on lightly greased cookie sheets.
- Bake for 15 min. Turn off oven and let biscuits rest until cold in oven with the door closed. Store in air-tight container for up to 2 weeks.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 345g | |
| Calories 922 | |
| Calories from Fat 171 | 19% |
| Total Fat 19.84g | 25% |
| Saturated Fat 9.18g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 143mg | 6% |
| Potassium 830mg | 24% |
| Total Carbs 165.72g | 44% |
| Dietary Fiber 23.2g | 77% |
| Sugars 33.4g | 22% |
| Protein 24.57g | 39% |
