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1 c. wheat germ, untoasted
6 c. whole wheat flour
2 1/2 Tbsp. baking powder
2 tsp. salt
1/2 c. oil
4 or 5 eggs
3/4 c. sugar
1/4 c. syrup (sorghum,
molasses, dark Karo or
1 tsp. vanilla (optional)

Mix dry ingredients. Mix wet ingredients. Syrup is
optional, but does much to give flavor. If used it must be
slightly heated with a little milk before it mixes properly.
Beat eggs a little before adding to wet ingredients. Then mix
wet and dry ingredients and bake in one large and one small
cookie sheet. Bake at 425 degrees until slightly brown. Cool. Cut
into cubes and dry. Fast drying preserves nutrients, especial-
ly vitamin E. Freeze whole wheat flour to keep fresh. Mazola
oil is best oil.

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