Some recipes indicate using the shredding attachment on a food processor to create the morsels of cereal, but in my machine this reduced them to the consistency of sawdust. Instead, I work in four or five small batches and, using a traditional blade, simply pulse the cake in the food processor until the bits are the desired size.
- Vegetable oil or non-stick cooking spray
- 17 1/2 ounces (3 1/2 cups) graham or whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups buttermilk
- 1/2 cup barley malt syrup (at room temperature for smoother mixing)
Heat oven to 350°F. Prepare a rimmed baking sheet with non-stick spray or oil. Combine flour, salt, and baking soda in a large bowl and whisk to combine. Add buttermilk and barley malt syrup to the bowl and mix just until all dry ingredients are evenly combined.
Scrape batter out onto prepared sheet pan and smooth out to the edges as evenly as possible. Bake until edges are just browning and puling away from the pan, about 20 minutes.
Loosen cake with a spatula and flip out on a cooling rack immediately. Reduce oven to 275°F. Set aside to cool about 40 minutes.
Working in four or five batches, roughly break up cake into chunks by hand and then pulse in food processor until bits reach desired size.
Spread cereal bits across two rimmed baking sheets and bake until completely dry (about 45 minutes), stirring cereal and rotating pans every 15 minutes.
Once dry, turn off oven, crack door, and leave to cool. Store in air-tight container.
Two rimmed baking sheets, cooking oil spray
Much of this recipe's flavor relies on the flour you're using, so select with care. I decided to go with a coarser graham flour grind. Depending on what's available in your area, you could also use a more traditional whole wheat flour or supplement AP flour with appropriate proportions of wheat bran and wheat germ.