1 1/4 c. milk (warm)
2 tbsp. dry yeast
2 tbsp. honey
1 1/2 c. oat flour (put regular oatmeal in blender, whiz up until flour, shake down to make uniform flour consistency, approx. 2 c. oats)
1 egg (or 2 egg whites)
1 1/2 c. whole wheat flour
1 tsp. salt
1/3 c. canola oil (lite oil type)
1/4 c. cashew meal (or 1/2 c. cashews ground with oats)
1/2 c. raisins or 1/4 c. raisins + 1/8 c. chopped dates + 1/8 c. chopped apricots

Mix together first three ingredients and let bubble 10 minutes. In another bowl stir together flours, salt and cashew meal. Add "sat" (or bubbled) yeast, milk, honey mixture to flours. Add egg (whites) and oil, mix with beating action (or with mixer) 5 minutes. Add fruits and mix. Dough should be slightly sticky. Drop out on floured surface, knead 5 minutes. Roll out to 3/8" thickness. Cut out biscuits with top of glass (floured edge) or biscuit cutter. Let rise 10 minutes, covered on slightly oiled baking sheet.

Bake at 350 degrees for 20 to 25 minutes until golden brown. Butter tops after baking to keep soft. Yield: 10 (2 1/2") biscuits. Serve warm with jam or cut and toast.