2 c. whole wheat flour
2/3 c. yellow cornmeal
1/2 c. sunflower seeds, shelled
2 tbsp. corn oil
1/2 c. chicken broth
2 eggs, mixed with 1/4 c. low-fat milk
1 egg, beaten

Heat oven to 350 degrees. In a large bowl, mix together flour, cornmeal and seeds. Add oil, broth and egg mixture. The dough should be firm. Let sit 15-20 minutes. On a lightly floured surface, roll out dough 1/4 inch thick. Cut into shapes and brush with beaten egg. Bake for 25-35 minutes, until golden brown. Remove and cool. Store in airtight container.