Two parts grass seeds — Hunt recommends wheat berries or pot barley
One part lentils — try brown or Puy lentils
Soak everything overnight and then drain.
Grind in a pestle and mortar, or use a stick blender if you must.
Keep going until you have a mush with most components “in the 1-2 millimetre or smaller range” — add a little water as you go if needed.
Add more water until you have a thick paste.
Scoop some mixture onto a flat griddle or frying pan.
Cook gently, browning on each side. “Better for 15–20 minutes on a low heat rather than getting things really smoking!” advises [palaeoecologist Chris] Hunt, who sounds like he speaks from experience here.