Vegan Sesame-Cornmeal Biscuits
makes 12 biscuits

Sesame seeds add flavor and calcium to these low-fat biscuits. The recipe comes from The Whole Foods Diabetic Cookbook, by Patricia Stevenson and Michael Cook, published by Book Publishing Company, Summertown, Tennessee, page 79.

1 cup whole wheat pastry flour

2/3 cup cornmeal

1/3 cup wheat germ

2 teaspoons baking powder

1 tablespoon sesame seeds

1 tablespoon oil

1 cup low fat soy milk

Preheat the oven to 350 degrees F.

In a medium bowl, mix thoroughly the pastry flour, cornmeal, wheat germ, baking powder, and sesame seeds.

Add the oil and soymilk. Beat well.

Drop onto a floured cookie sheet (or a cookie sheet lined with baking parchment).

Bake at 350 degrees F. For 20 or 25 minutes.