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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 235.2
  • Total Fat: 12.2 g
  • Cholesterol: 41.3 mg
  • Sodium: 170.4 mg
  • Total Carbs: 26.1 g
  • Dietary Fiber: 3.2 g
  • Protein: 6.8 g

View full nutritional breakdown of Seed Biscuits calories by ingredient
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Seed Biscuits

Submitted by: SOLITARY1

Introduction

Quick and easy to assemble and bake, these biscuit fingers make great dippers for hearty soups and stews. Or enjoy them as a snack with honey or hummus. Quick and easy to assemble and bake, these biscuit fingers make great dippers for hearty soups and stews. Or enjoy them as a snack with honey or hummus.
Number of Servings: 12

Ingredients

    1-1/4 cups (300 mL) all-purpose flour
    1 cup (250 mL) whole wheat flour
    1/4 cup (50 mL) each sunflower seeds, flaxseeds and wheat germ
    1/8 cup granulated sugar
    1 tbsp (15 mL) baking powder
    1/2 tsp (2 mL) salt 2
    1/2 cup (125 mL) cold butter, cubed
    1 cup (250 mL) milk - skim
    1 egg, lightly beaten
    2 tbsp (25 mL) sesame seeds

Directions

Preparation:
In large bowl, whisk together all-purpose and whole wheat flours, sunflower seeds, flax seeds, wheat germ, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in butter until mixture is in coarse crumbs. Stir in milk to form soft slightly sticky dough.

With floured hands, turn out onto lightly floured surface; knead gently 10 times. Pat out into 7-inch (18 cm) square. Cut into quarters. Cut each quarter into 3 strips. Place, 1 inch (2.5 cm) apart, on ungreased baking sheet. Brush tops with egg; sprinkle with sesame seeds.

Bake in center of 425F (220C) oven until golden, about 12 minutes. Let cool on pan on racks. (Make-ahead: Wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks; thaw and reheat in 350F/180C oven for 10 minutes.)


Number of Servings: 12

Recipe submitted by SparkPeople user SOLITARY1.






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