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In a large bowl, combine the flours, flax seed meal or wheat germ, and cinnamon. In a food processor, combine the water, fruit, honey, oil, the two eggs, and vanilla. Pulse until smooth. Pour the liquid ingredients over the dry ingredients and stir to combine. (Don't fret if there are little pieces of fruit visible.) Knead the dough in the bowl until it makes a nice ball and turn it out onto a lightly floured surface. Roll out to 1/4-inch thickness and cut with cookie cutters. Place biscuits on ungreased baking sheets. Using a pastry brush, brush egg wash on top of each biscuit. Bake for 15 minutes or until the tops are browned. For crunchier cookies, turn the oven down to 200 F and bake for an additional hour or two, or until they reach the desired crunchiness. Store at room temperature in a loosely covered container. |