 Ingredients: 1 1/2 cups whole wheat flour 1 1/2 cups pancake baking mix 1/2 cup mint leaves -- loosely packed 1/4 cup milk 4 tablespoons margarine 1 egg 1 1/2 tablespoons maple syrup -- or corn syrup Preparation: Combine all ingredients in food processor, process until well mixed, mint is chopped, and a large ball forms. Press or roll on non-stick surface (floured board or ceramic) to a thickness of 1/4-1/2". Cut into 1x2" strips or with bone-shaped cookie cutter and place on non-stick cookie pan. Bake in oven at 375° for 20 minutes or until lightly browned. Cool and store in air-tight container. |
