Skipper’s Grape Nuts

Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.

Combine graham flour, wheat germ, brown sugar, baking soda, and salt in a large mixing bowl, whisking together until evenly distributed.

Pour buttermilk into the dry mixture and stir with a wooden spoon until a thick, shaggy dough forms, about 1-2 minutes.

Spread the dough evenly onto the prepared baking sheet in a thin layer, approximately 1/4 inch thick.

Bake for 20-25 minutes until the top is golden brown and the edges begin to crisp.

Remove from oven and cool for 5 minutes on the baking sheet, then break into bite-sized pieces with your hands.

Return the broken pieces to the oven and bake for an additional 5-8 minutes, stirring halfway through, until completely crispy and browned throughout.

Spread the toasted pieces on a clean baking sheet to cool completely before serving or storing in an airtight container.