Indestructible Cornmeal Rounds
1 ½ cup cornmeal
¼ cup sunflower seeds
¼ cup grated parmesan cheese
¼ cup soy flour
¼ cup toasted wheatgerm or buckwheat semolina or flour,
¼ cup sesame seeds
2 tsp. salt
2 tsp. oil
1 cup plus 1 tbsp water
Preheat oven to 350°F and generously oil 2 cookie pans.
Mix dry ingredients together.
Boil the water and add to mixture.
On a board sprinkled with flour or cornmeal, pat and roll dough to ¼ inch thickness.
Cut rounds with cookie cutter and carefully place on pan.
Bake for 15 minutes, or until crisp and brown on the undersides, then turn the rounds over and bake until the other side browns.
Store in fridge or freezer until you go.
Makes 2 dozen.