|Whole wheat flour||1 Cup (16 tbs)|
|Rye flour||1 Cup (16 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Soy flour||1 Cup (16 tbs)|
|Wheat germ||1⁄2 Cup (8 tbs), toasted|
|Unsweetened coconut||1 Cup (16 tbs), toasted|
|Sesame seeds||1⁄4 Cup (4 tbs), toasted|
|Sunflower seeds||1 Cup (16 tbs), toasted|
|Rolled oats||2 Cup (32 tbs)|
|Roasted peanuts||3⁄4 Cup (12 tbs), coarsely chopped|
|Honey||1 Cup (16 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
Stir the flours together. Toast them over medium heat in a heavy cast iron frying pan or dutch oven. No oil is needed. Toast them until they are well browned, but not too dark. Watch carefully because once the flour gets hot it browns fast. Stir often.
Put the browned flours in a large mixing bowl and stir in the wheat germ, coconut, sesame, and sunflower seeds. (If you have not already toasted these you can toast them in a dry pan one-at-a-time, then add to the flour.)
Now oil the pan and brown the oats until they are golden. Add these to the mixing bowl with the roasted peanuts. Stir everything together thoroughly.
Heat the honey, oil, and salt in a small saucepan until the mixture is thin. Pour this over the cereal, blending carefully to spread it evenly.
Let the cereal cool in the mixing bowl, where it will form large lumps. When cool, break it up and pour into storage jars.
Serve this cereal with at least 1/4 cup milk, buttermilk or yogurt per serving. Add lots of fresh fruit. The milk is essential for complementing some of the grains. If you want to take the cereal camping, add lots of instant milk powder; then when you're hungry, just add water.