Mathew Ruck

I have been using this recipe for over 10 years and it beats any other and the store brands cannot compare. I make adaptations based on what I have on hand. I use all or 1/2 to oil as coconut oil. I use ground fax seed in place of oat bran and wheat germ if necessary. I go almost all organic. I do spread it on (2) 13 x 18 inch cookies sheets and bake for 24 minutes and switch oven racks and mix at 12-13 minutes then bake another 12-13 minutes

Mix seemed a little wet but I dropped them on the cookie sheet and they were good with butter and jam. I will try honey later. Very simple and quick. I substituted a 1/2 cup whole wheat pastry flour. I will try adding cheese and garlic and herbs next time.

Added some Swiss chard and used Chipotle to spice it up. Very good for my first time making collards. I will make it again