1 ½ cups warm water

1 TBS sweetener

1 TBS yeast

½ cup golden or brown flax seed

2/3 cup quick or rolled oats

1 ¼ tsp. salt

1 2/3 cups whole wheat, spelt or kamut flour

Combine first three ingredients in a mixing bowl and let sit about 5-8 minutes until yeast bubbles. Blend oats to make a coarse flour (use seed grinder). Grind flax to a coarse powder. Combine all ingredients and stir 1-2 minutes to develop gluten in the flour. Drom the dough onto an oiled cookie sheet. Let rise 5 minutes. Bake at 350 for 30 minutes, until the biscuits are golden. Yield 12 biscuits (1/4 cup each).

“Of These Ye May Freely Eat”