Rye flour140g

Oats 70g

Skim milk10ml

Brown sugar 30 grams

Soda powder 2g

Olive oil 1 10g

Konjac powder 150g

Cocoa powder 15g

Eggs 1

Xylitol 120g

Baking powder 14g

Whole wheat flour 200 grams

Flaxseed powder10g

200g tender tofu.

Oat bran10g

Skim milk100g

Salt 2g

Sugar 50g 1. Rye high-fiber biscuit: (1) rye flour 140g, 30g of brown sugar, 2g of baking soda and 2g of salt, and stir well; (2) add 70g of oat, 60g of olive oil and 0/0ml of skim milk, and stir well; (3) take a small piece, knead it into small balls, flatten it and put it into baking. Konjac cocoa biscuit: (1) Konjac powder 150g, xylitol 120g, cocoa powder 15g, baking powder 4g, egg 1 and skim milk 100g(2) are added into the bowl in turn. Bake in oven 160℃ for 25-30 minutes (4) Take out and demould, and enjoy ~ 3. Whole-wheat bean curd biscuit: (1) 200g of whole-wheat flour, 200g of tender bean curd, baking powder 1 0g, flaxseed powder10g, oat bran10g, 50g of olive oil and 50g of sugar (2) are added into a bowl in turn, and evenly stirred.