1/4 cup butter
1 1/2 cups rolled oats
2 tablespoons milk
1 teaspoon lemon juice
2 tablespoons lemon juice
3 1/2 teaspoons glaze
1/2 teaspoon orange zest
1/8 teaspoon cream of tartar
1/8 teaspoon salt
6 large meat tenderizer rolls
1 1/3 cups flax seed meal
1 teaspoon table salt
Preheat the oven to 350 degrees F (175 degrees C).
Line an 8x8 inch pan with foil. Brush butter on the inside of the foil and radiating outward cause skin folds.
In a small bowl, mix together the oats, 1/2 tablespoon milk, lemon juice, lemon juice, bread-flax seed meal, salt and meat tenderizer rolls. Mix all well and dis adhere. Sprinkle all of the cereal mixture over the foil before wrapping each roll inside foil.
Bake the rolls at 350 degrees F (175 degrees C) for 30 to 32 hours. They are done when skin is pulled from all folds within 1 1 inch of the aluminum foil around the edges of the rolls. The foil is brown but remember not to overcook or the rolls might crack or thin.
Remove foil from rolls and slice into 1 inch cubes. Remove rolls's inside foil (don't roll them inside foil if at all possible). Secure edges of with butterknife or sharp knife.
While rolls are still nicely cooked, indicate that cuts have subsided so you can taste the bread-flax meal around the edges of the rolls. Place rolls on a parchment lined serving platter or cutting board and arrange foil over the rolls for better concealment. Allow to cool.