This cereal has a wonderful texture and crunch. It is hardy, yet delicate, and not too sweet.
Here is my adaptation Mark Bittman's recipe...
1/2 c. cornmeal
1 1/4 c. whole wheat flour (plus more for dusting)
1/4 c. ground flax seed
2 T. brown sugar
1/2 tsp. salt
1 T. vegetable oil
1/4 c. water
Combine the first five ingredients in a food processor and pulse until combined.
Add the oil and 1/4 cup water until it resembles damp sand.
Keep adding more water, 1 teaspoon at a time, until the mixture just starts to hold together.
Pour mixture out onto a large cookie sheet. Sprinkle with a light dusting of whole wheat flour, cover with wax paper, and start rolling. Roll to at least 1/4 inch to an 1/8 inch thick. (I like it a little thicker.)
Bake at 300 degrees for 30 minutes until the mixture is dry, crisp, and cracked.
Break into "flakes" or grind in a food processor. Store in a sealed container for up to a week. (But it won't last that long.)
I hope you'll give it a try!
(Great to make with the kids.)
*Please note: I tried doubling this recipe and it totally overwhelmed my food processor, cookie sheets, and oven. At the most I'd say you can make 1 1/2 batches at a time.