If you have a high powered blender, or grain mill, grind up six cups of flour. I recommend freshly ground flour for this recipe to ensure all nutrients are still alive and available. If grinding your flour is not an option, then put 6 cups of flour into a large bowl.

Mix in yogurt and soak for 24 hours. You can use yogurt, kefir, buttermilk, or clabbered milk (for dairy free options use 3 cups water plus 2 tablespoons lemon juice or apple cider vinegar).

Once your flour has soaked, add remaining ingredients and mix until well combined.

Preheat your oven to 350℉.

Pour batter into a large sheet pan, or two 9×13 inch pans (line pans with parchment paper if not stainless steel).

Bake at 350℉ for about 30 minutes until toothpick inserted comes out clean (or 20 minutes if using a convection oven). It’s important not to over-bake!

Let cool completely in the pan. Once cooled, crumble into bite sized pieces (approximately the size of a 4×4 Lego piece!).

Bake again at 200℉ for 6-12 hours (you could also use a dehydrator for this step). Stir the cereal occasionally, bringing the pieces on the bottom of the pan to the top so they dehydrate evenly.

Once cereal is dry and crunchy, store in airtight containers in the refrigerator.