3 cups whole wheat flour
1 cup uncooked oats
1 cup grated parmesan
or romano cheese
2 tablespoons margarine
1 egg, beaten
2/3 cup canned tomato puree
1/3 cup water
Combine flour, oats, and cheese. Cut in margarine. Add egg, tomato puree,
and water.Mix well and knead lightly. Refrigerate for 1 hour.
Preheat oven to 375ºF. Divide dough into two parts,
and roll out to 1-inch thickness on a floured board. Cut into rounds with
cookie cutter. Place biscuits on an ungreased cookie sheet.
Prick with a fork, brush with oil, and sprinkle with oregano.
Bake 10-12 minutes or until lightly browned.
Cool and serve. Store in refrigerator or freeze.