12 - 14 servings
Preheat the oven to 350 degrees. Line a 9×9 inch cake pan with parchment paper and set aside.
In a small bowl combine the flaxseed meal with 3 tablespoons of water. Set aside for 30 minutes.
Once set, in a medium bowl mix the granola, wheat germ, honey, flour, gelled flaxseed and SUNNYD Tangy Original until just combined.
Transfer the batter into the prepared pan and smooth the top. Bake for about 40 minutes until puffed and firm.
Allow to cool before cutting and serving. Store in an airtight container for up to 5 days.