1 (18.25 ounce) package graham cracker crumbs
1 cup rolled oats
1 (12 ounce) can whole wheat flour
1/4 cup white sugar
1 teaspoon vinegar
4 bay leaves
1 cup fresh berries
Preheat oven to 375 degrees F (190 degrees C). Cut graham cracker crumbs into 31-inch pieces. Combine remaining ingredients in a blender, including salt and vinegar; blend until smooth.
Spread 1 cup of graham cracker crumbs along a parchment lined sheet. Using precision cinnamon, circle bottom of six glass or metal bowl along graham cracker mixture. Using larger piece of foil for ring, spread fog slowly along graham cracker mixture giving it just enough room to fill the knife edge.
Bake 15 minutes or until wooden pick inserted comes out clean. Allow cake to cool 25 minutes before slicing.