This is a recipe I've made since I bought my first edition of the More-with-Less cook book 25 years ago, when the “twigs and nuts” era was in full swing. These cost about 65¢ a pound; my local store brand is $1.99 a pound. It’s more delicious, I think, than purchased grape nuts. I also add a cupful of it to my homemade granola recipe after it's baked.
Mother's Grape Nuts
3 cups Whole Wheat Flour
½ cup Wheat Germ*
1 cup Brown Sugar
2 cups Buttermilk
1 teaspoon Baking Soda
Preheat oven to 350°. Combine ingredients in a large bowl until smooth. Spread dough on 2 large greased cookie sheets. Bake 25-30 minutes.
Crumble while still warm: break into chunks and grate about a cupful at a time in a blender or food processor, or grate on a slaw grater. *Alternately, you can cool thoroughly, and then put through the coarse plate of a food grinder.
Eat with milk...no added sugar needed.
*Omit wheat germ and substitute another 1/2 cup of flour.
"2 1/2 pounds" or 20 two-ounce servings
65¢ per pound or $1.63 per recipe
Per Serving: 109 Calories; 1g Fat (6.5% calories from fat); 4g Protein; 23g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 93mg Sodium. Exchanges: 1 Grain (Starch); 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.