Fresh ground organic grains, wheat, rye, amaranth, millet, steel-cut oats.
It is important that grains be soaked. This reduces phytates and brings out the nutrients and minerals to make them more bioavailable. The yogurt helps to ferment the grains and "pre-digests" it, helping to make it more digestible.
Put flour in a bowl with water, tablespoon of yogurt, 1 tablespoon of sugar (optional), dash of sea salt, and 1 egg (optional). Cover with a towel and let soak for a 1 day. Here I also added some nuts (sunflower and walnut), blueberries and strawberries to the mix.
This can be used as a batter to make simple pancakes, or used for making gravy with bone broth, or used as a tempura batter for vegetables. You can put it in a mason jar, seal the lid and place in the fridge for later use. I try to keep batter around at all times.
This saves a lot of money and makes for a quick nutritious snack.
Following Weston A. Price