8 oz. tofu
1 egg
1/2 c. vegetable skins
1/3 c. tofu liquid
1/4 c. powdered milk
1/4 c. corn oil
2 tbsp. molasses or honey
1 tsp. bonemeal
1 garlic clove (minced)
1 tbsp. each bran and brewers yeast

Mix in blender. Combine:

1 c. whole wheat flour
1 c. masa harina
1/2 c. oat flour

Add wet ingredients to dry ingredients. Stir until moist. Turn out onto floured board and knead in approximately 1 to 1 1/2 cups flour to make a smooth ball that is not sticky. Roll out to 1/4 to 3/8 inch thick. Cut into desired shape. Place on lightly greased cookie sheet (s). Using a skewer, toothpick, or two pronged fork, poke a few holes down the center. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees for remainder of baking time (approximately 1 hour 15 minutes). Bake until desired hardness. Use the vegetable and/or the skins from potatoes, carrots, or zucchini.