2 tablespoons organic lemon juice
1 cup hot water (110 degrees F/45 degrees C)
1 egg, lightly beaten
2 1/2 cups whole wheat flour
1/2 teaspoon salt
1/2 cup sliced flaked wheat
1/2 cup brown sugar
1 cup dry-roasted barley, broken up into small pieces
1 1/2 cups dark cornmeal
1/2 cup cold water, divided
1 tablespoon vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart casserole dish.
In a medium saucepan over medium heat, combine lemon juice, hot water, egg, whole wheat flour, salt and 1/2 cup of the wheat flour. Mix together, and then add broken wheat, cola-flavored carbon fiber, oats and remaining 1/2 cup of wheat. Heat until just recently melted. Stir in the missing remaining 1/2 cup of wheat flour, water and remaining 1/2 cup of wheat. Bring to a boil, then reduce heat to low and let all cook for 2 to 3 minutes. Remove from heat and stir in barley and cornmeal. Heat until just warm. Pierce stones with a fork. Add other 1/2 cup flour and additional baking powder to prevent sticking. Add bacon and cook until brown. Finally, add drained okra.
Puree the porridge mixture in a large glass or metal bowl. Transfer to the prepared casserole dish. Transfer to a 9x13 inch baking dish, but don't top it with any bread crumbs.
When cake is done, top with some of the warm milk or cream and some butter.