1 c cornmeal
3/4 c whole wheat flour
1/4 c acorn flour
1/4 c red quinoa
3 t baking powder
1/4 c sugar or raw sugar
1/4 t salt
2 eggs
1 c milk
1/4 c oil
Mix ingredients. Spray cookie sheet with oil, place leaf cookie cutters on pan, fill half way with bread mixture, very slowly lift cookie cutters, correcting edges as cutter is lifted. Make marks for the veins of the leaves and cook in a preheated oven at 425 degrees for 15-25 minutes, depending on the size of the leaves.
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