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 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.


  1. at what temperature do you bake the dough at?

    1. Thanks for noticing that omission! You bake the dough in a 350° preheated oven.

  2. I tried to make these once a long time ago - but without the good directions you give. I will try this again Thank you.

  3. I had no idea you could make these. Will try. Thank you.


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