4 c. graham flour (fine ground whole wheat flour)
1 c. syrup, honey, or sugar
2 c. freshly soured milk (may be soured with 2 tbsp. lemon juice)
1 tsp. baking soda
1 tsp. salt

If you can't find graham flour, use wheat kernels or some cracked wheat; grind it in the blender, one cup at a time, until very fine. Sift the finished flour, or the graham flour; put aside the cracked pieces that remain for use as cereal or in bread.

Sift again with the soda and salt. Add syrup or honey; stir in the sour milk and stir well. Spread mixture 1/2 inch thick in greased cookie pans. Bake in medium oven (350 degrees F.) until light brown. Don't bake them completely toasted through or they will crumble too much when ground. Grind in meat grinder. I use the regular plate with the small holes as I find it looks more like Grape Nuts when it is finished. A coarse food chopper can be used. Put back in a very slow oven and retoast until a dark brown. Watch carefully and stir occasionally to keep from burning. Cool and store in air-tight containers. Can be frozen.