Monday Munchies: Ezekiel Cereal + Bonus Recipes

I’ve been a fan of Ezekiel bread for quite a while now, but I never really explored their other products until recently. Their cereal is by far the tastiest, healthiest I’ve ever had or made. The reason behind their high nutritional value is because the grains they use are sprouted. Sprouting grains causes a biochemical reaction that increases their nutrient content and partially breaks down the starch, lowering their carbohydrate content.

The cereal definitely has more of a crunchy granola consistency, so it’s great on top of chia seed pudding or even just plain with fruit and almond milk. I also experimented with some recipes using it, so I included them below!

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Bonus Recipes

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Bran Muffins

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1.5 c Ezekiel Cereal
1/2 c Buckwheat Flour
1/2 c All-Purpose Flour (I used Bob Mills GF)
1/2 c Applesauce
1 c Almond Milk
1 egg
4 Dates, pitted and chopped
2 tbsp Coconut Sugar (you could sub maple syrup or sweetener of choice)
1 tbsp Coconut Oil
1 tsp Vanilla Extract
Cinnamon to taste

Directions:
1.  Soak cereal and almond milk for 10 minutes.
2. Mix in the remaining ingredients until well incorporated.
3. Pour into a greased muffin tin and bake at 375F for 15 minutes, or until a toothpick comes clean.
4. These are extremely low in sugar, so if you prefer a sweeter muffin, add some maple syrup to the batter or drizzle them with honey or nut butter afterwards.

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Energy Bites

2 c Almonds
1 scoop Protein Powder
1/4 c Water
1.5 c Ezekiel Cereal
Optional: 2 dates pitted or 1-2 tbsp maple syrup to sweeten

Directions:
1. Blend first 3 ingredients (and sweetener, if using) until smooth and creamy.
2. Mix in cereal.
3. Roll into small bite-sized balls and refrigerate for at least 1 hour.

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