- 3 c. whole wheat flour
- 1/2 c. wheat germ
- 2 – 4T. soy flour, optional
- 1 tsp. baking soda
- 1/2 – 1 tsp. salt
- 3/4 c. light molasses OR cane syrup OR maple syrup OR honey
- 2 c. buttermilk or sour milk
Preheat oven to 350 degrees.
In a large bowl, mix the flour, wheat germ, baking soda, and salt until thoroughly combined. In a separate bowl, stir the honey or other syrup into the buttermilk and and whisk until combined. This is more quickly done if the syrup is slightly warmed first.
Make a well in the dry ingredients, pour in the buttermilk mixture, and stir until a smooth dough is formed.
Spread evenly onto two greased baking sheets, and bake for 25 – 30 minutes.
Remove from the oven and while still warm, break into smallish chunks. Cool completely before continuing.
Reduce the oven temperature to 250 degrees.
Create the “nuts” by spreading them in a single layer and crushing them with a rolling pin or by pulsing in a food processor, a handful or two at a time.
Spread the “nuts” evenly over the baking sheets and return to the oven for 20-30 minutes. Cool thoroughly, then store in an airtight container.
Makes approximately 2 1/2 lbs.
Adapted from a recipe in The More-With-Less Cookbook, by Doris Janzen Longacre
This article appears in Sep 16-22, 2010.
