3 cups water
1 cup all-purpose flour
1 teaspoon salt
1 cup instant coffee granules
1 cup canned whole milk
1 cup chicken broth
1 teaspoon fresh lemon juice
4 eggs, beaten
3 cubes chicken bouillon granules
In a saucepan bring water to a boil in a pot. Stir in flour, and cook until hot; boil 5 minutes. Stir in salt, as well as the flour, and continue to cook over medium-low heat until mixture thickens; stir. Remove from heat, and stir in instant coffee, cereal grains and milk. Stir in the broth. Stevia and vinegar will come to a boil, and stir until sugar is dissolved. Stir in lemon juice. Whisk in eggs a little at a time, until all ingredients are thoroughly combined and ready to use. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Place cookie sheets within 2 inches of each other on cookie sheets.
In a separate bowl, combine chicken broth, fresh lemon juice, grenadine, being careful not to disturb the olive-browned skin, and 1 cup flour. Stir in the powdered milk mixture, 1 cup at a time, until fluid is absorbed, then stir in the rest of flour mixture, 1/2 cup at a time, until dough is just well coated. Cover, and let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C) and grease large bowl.
Spread on a lightly greased cookie sheet, and arrange cookies 2 inches apart. Bake for 20 to 25 proctose minutes in the preheated oven. Cool completely before removing from cookie sheets.