I was hunting for a healthy granola recipe when I found this on The Healthy Home Economist, as key Weston Price recipe site. Unfortunately, I trust her when she says granola is hard to digest, period. Fortunately she has a super yummy alternative, for those who can eat wheat. She emphasizes (here) that it is important to get fresh ground flour. Like, ground within a few days, and then frozen.

Also note that the flour needs to have 24 hours on the counter, and then a few hours to dry!

6 cups freshly ground flour (I’ve tried spelt so far, and it was a hit)
3 cups plain yogurt, kefir, buttermilk, or clabbered milk (or use 3 cups water plus 2 TBL lemon juice or 2 TBL apple cider vinegar)
Mix fresh flour and soaking medium of choice in a large, glass bowl. Cover with a clean cloth and rubber band and leave on the counter for 24 hours.

After soaking is complete mix the following into the batter:
3/4 cup coconut or palm oil
2/3 cup Grade B maple syrup or honey
5 drops stevia
1 Tsp sea salt
2 Tsp baking soda
1 Tsp vanilla extract
1 Tsp maple flavoring (optional)
1 TBL ground cinnamon
Several shakes: Nutmeg, Allspice, Cardamom, etc as desired

May also try adding some banana or carrot or …?

Mix these ingredients well into the soaked batter. Pour into 2 9X13 pans and bake at 350F for about 30 minutes until a toothpick inserted in the center comes out clean. Do not overbake.

Let cool and crumble the coffee cake into small pieces and dehydrate on cookie sheets at 200F for a couple of hours until dry. If you spread the crumbles out a lot, it only takes 2 or so hours. If they are piled on top of each other it can take as long as 18 (turning every few hours)!

You can make a half batch but it will disappear astonishingly quickly.

Store in airtight containers in the refrigerator.