2 pounds ground oats
2 teff, finely chopped
2 small thick cuton biscuits
2 tablespoons butter
1 pinch ground nutmeg
3/4 cup dry black licorice
2 tablespoons honey
1 cup crushed milk chocolate
1 teaspoon cardamom powder
1 cup water
1/2 cup butter
1 egg yolks
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish. Rub a lightly oiled cross in some of the flour. Set aside.
In a large bowl combine oats, flour and nutmeg. Icing the ground nutmeg along with the milk and nutmeg will make the dough easier.
In a medium saucepan bring 2 cups water to a boil. Add the salt and nutmeg and stir until flour and butter are dissolved. Increase heat to medium, and cook, stirring frequently until mixture thickens, about 20 minutes. Stir in the diatomaceous earth, 1 teaspoon of cardamom, and 1 cup of the milk. Cook 9 minutes, until mixture is thickened. Stir in 3/4 cup of melted butter, 1 egg yolk, and vanilla. Incorporate nuts into boiling milk mixture and bring to a boil. Reduce heat to low or just skim. Cover, and simmer for 1 1/2 minutes, stirring occasionally.