• 1 cup wheat bran
  • 1 1/3 cup whole wheat or whole barley flour
  • 1 cup other whole grain flour (rye, oat, buckwheat, etc.)
  • 1 teaspoon baking soda
  • 2 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon molasses (or preferred sweetener)
  • 1 tablespoon oil
  • 1 tablespoon vinegar or lemon juice
  • about 1 1/3 cup water
  • additions: seeds, nuts, dried fruit etc.


Preheat oven to 375F. Grease up a flat pan (pizza or cookie sheet)

In a bowl combine the dry ingredients. Make three wells in this mixture and put the oil in one, the molasses or other sweetener in another and the vinegar in the last. Pour the water over this and mix the whole thing up quickly. if required, add a bit more water in order to ensure all ingredients are moistened. Fold in any extras and plop the very thick batter (or is it a very sticky dough?) onto the greased pan and flatten out with the back of a wooden spoon.

Bake at 375 for about a half an hour. It should be firm in the centre, golden on top and brown on the edges.

Here are some of the variations we like to use:

“Sunnyboy” – rye flour, wheat bran, whole wheat and 3 Tbs. flax (really good with strawberry jam)

“Sunnygirl” – 2/3 c oatmeal, 1/3 cup soy flour, 2/3 cup oat bran, 1 2/3 cup whole barley flour, 3 tbsp flax, 2 Tbs. sunflower seed, sweetened with 2 Tbs. pureed applesauce (omit molasses), and sprinkle top with a bit of oatmeal and sunflower seeds prior to baking.

“Happy Valley” – 1 cup hempseed flour, 1 cup whole dark buckwheat flour, 1 1/3 cup barley flour. (Try adding 1 cup chocolate chips and a couple of spoonfuls of chopped walnuts and bake like a big cookie!)

Serves: 12

Preparation time: 5 pr