Mother's Grape Nuts

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, and it's perfect in Grapenuts Bread.
                  

                           Mother's Grape Nuts

  3           cups  Whole Wheat Flour

     ½       cup  Wheat Germ*

  1           cup  Brown Sugar

  2           cups  Buttermilk

  1           teaspoon  Baking Soda

               pinch  Salt

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.

After grinding, crisp in 250° oven for 20-30 minutes.  Store in airtight container.

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

  "More-With-Less"

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.