Ingredients:

• 3 Cups Whole Wheat Flour
• 2 Cups Multigrain Oatmeal (or Old Fashioned Oats)
• 1/4 cup wheat germ
• 1/4 cup nonfat dry milk powder
• 1/2 teaspoon garlic powder
• 1 1/3 cups water
• 1/3 cup creamy peanut butter
• 1 large egg

Instructions:

Adjust rack to the lower third of the oven.

Preheat the oven to 275 degrees. Line a baking sheet with a parchment paper.

Toss the whole wheat flour, multigrain oatmeal, wheat germ, powder milk and garlic powder in a large bowl to blen throughly.

Blend the water, peanut butter and egg until smooth. Add to the dry ingredients and stir until well blended. (the dough will be stiff. You might find it easier to knead the mix with your hands.) The dough will be a little moist and just slightly sticky.

Roll or pat the dough to a 1/2 inch this rectangle. Cut out biscuit shapes using a 3 inch bone shaped cookie cutter. (scraps are reusable). Pleace on the baking sheet and bake for about 1 1/2 hours. For crisper, drier biscuits, bake an additional 1 to 1 1/2 hours.

Store in an airtight metal container. Yields 3 dozen.