3 1/2 cups whole wheat flour
1 cup brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger (optional)
1 teaspoon orange zest (optional)
2 cups buttermilk or soured milk
2 teaspoons vanilla extract
Preheat oven to 350 degrees.
Combine flour, sugar, salt, baking soda, spices and zest, if using, in a large bowl. Gently stir in buttermilk and vanilla. Mix completely. Spread batter evenly onto a large, well oiled, baking sheet with a spatula.
Bake for 20-25 minutes, until firm and medium brown. Remove from pan and cool for several hours or overnight before proceeding to the next step.
Preheat the oven to 275 degrees. Break cake into chunks (and try not to let your kids eat too many pieces as a snack). Put the chunks into a food processor and pulse until it forms large crumbs. Divide between two large baking sheets with sides and bake for 30 to 40 minutes, stirring every 10 minutes until crumbs are deeply toasted.
Allow to cool completely and store in an airtight container.
In my family, some people prefer to eat with milk, as with any other cereal. Others prefer to mix it into yogurt. Do as you see fit.