3 1/2 cups whole wheat flour
1 cup brown sugar or 3/4 cup Karo syrup
2 cups buttermilk
1 tsp. salt
1 tsp. baking soda

Add baking soda and salt to flour; add sugar and stir together well.

Stir in buttermilk and beat until smooth. Spread 1/4-inch thick on a flat, well buttered cookie sheet.

Bake in a preheated 275°F oven until crisp. Remove from oven and allow to cool.

Put through the coarse disc of a meat grinder, or drop into a large julienne disc of a food processor for even grains. Alternatively, break up pieces into a zippered plastic bag and roll lightly with a rolling pin until 1/8-inch pieces remain, being careful not to make too fine.

Store in an airtight container and serve with milk as you would any breakfast cereal.

We like to add raisins and slivered almonds just before serving.