2 cups whole wheat flour
1/2 cup white sugar
1/2 cup buttermilk
2 tablespoons baking soda
1/4 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 dash ground cinnamon
1 cup sweet sunflower seeds
1/4 cup sunflower oil
1 (10 ounce) package egg noodles, cooked
In a medium bowl, mix whole wheat flour, sugar, buttermilk, baking soda, salt, nutmeg, cloves, cinnamon and peanuts. Set aside.
In a small bowl, mix egg noodles and 1 cup of sunflower oil. Stir well and fold into flour mixture. Cover and refrigerate on waxed paper. (Note: Do not allow to stand too long in pan; steam will destroy it.) Refrigerate 4 hours or overnight before serving. Grate at least 2 tablespoons of cheese onto course and serve.