Breakfast Cookies

1. In a bowl, combine dry ingredients (white flour, rye flour, corn flour, oat flour, soy flour, wheat bran, ground flax seed, cracked rye, baking powder, and salt); mix thoroughly. Set aside 1/2 cup flour mixture.

2. In another bowl, combine banana, milk, and lemon juice; mix thoroughly.

3. Make a well in the center of the dry ingredients and pour in the wet mix; mix thoroughly.

4. Flour kneading surface with reserved 1/2 cup flour mixture. Transfer dough to surface and knead, adding flour as required to form a workable dough - a liitle on the dryer side is best, but not so it will fall apart.

5. With a rolling pin, roll to a thickness between 1/8-inch and 1/4-inch, adding more flour when rolling, if needed.

6. Use cookie cutter to cut shapes, or cut up into 2-inch to 3-inch squares.

7. In a skillet, preheated to 325- to 350- degrees F, cook cookies. Flip frequently to avoid burning. It should take 2 to 3 minutes in total to cook each cookie.

Note: I realize there seems to be a lot of small amounts of various ingredients but I found that this is just the right amount. We reduced the sugar to eat with jam. If eating straight, you may want to add additional sugar.