Preheat oven to 350°F. Add wheat berries and beans to Kitchen Mill, and grind into flour; set aside.
Add orange juice concentrate, warm water, honey, and egg to FourSide or WildSide jar. Secure lid and select "Batter." Add flours, baking powder, salt, and powdered milk to jar. Secure lid and press "Pulse" 4–6 times or until dry ingredients are incorporated; do not overblend. Add cranberries and nuts to jar, and incorporate with spoon or spatula. Allow batter to sit for a few minutes.
Coat 9-x-13-inch baking pan with cooking spray, and pour batter in pan. Bake for 20–25 minutes. Cut into squares, and serve with honey or honey butter.
Replace cranberries with 1 cup blueberries or finely grated apples. Sprinkle with coconut topping before baking. To make coconut topping, add 2 cups quick oats or dry okara, ¼ cup white bean flour, 1 cup shredded coconut, 4 tablespoons honey, and 3 tablespoons butter (optional) to jar. Secure lid and press "Pulse" until ingredients are incorporated. Sprinkle topping on cake.