Ezekiel Blueberry Muffins.

I will be the first to admit, Ezekiel 4:9 cereal is not the tastiest of cereals. It needs “help” in order for the kids to even bring a spoon full to their mouth. I wanted to attempt soaking the cereal and using that as a base for a muffin. Last night, after doing lots of research on gluten free baking I came up with these. Now, I am no expert on gluten free baking, I am very much a novice when it comes to this department. I am trying to make gluten free easier, cheaper and more accessible to everyone. I have always been intimidated by all the different flours and unusual ingredients, like xanthan gum, so my recipes are basic and use common ingredients you would typically have in your home.

I am not sure if you know much about sprouted grains. They are awesome. I am attempting to eat them and give them to my son to see if they bother his stomach. Since he was not officially diagnosed with Celiacs Disease we have the ability to play around with ingredients like this. Here is a good description of sprouted grains and their benefits from Food For Life’s website (they make Ezekiel 4:9).

“…More and more people are finding out that the only way to unlock the vital benefits we expect from grains is to sprout them first. Here are some benefits you’ll get from sprouted grains:

  • Increased Digestibility – Sprouting breaks down starches in grains into simple sugars so your body can digest them easily.
  • Increased Absorption of Minerals – Sprouting breaks down enzyme inhibitors, so your body can more easily adsorb calcium, magnesium, iron, copper and zinc.
  • Increased Antioxidants – Sprouting releases more antioxidants that are naturally stored in the grains and seeds.
  • Increased Vitamin C – Sprouting produces vitamin C.
  • Increased Vitamin B – Sprouting increases the vitamin B2, B5 & B6

In addition to all the vital benefits you’ll receive from sprouted foods, we at Food for Life, craft our food to promise you even more integrity.

  • We use only freshly sprouted certified organic live grains.
  • Our products are kosher.
  • We use absolutely no flour. Studies have shown that grinding grains into flour increases the surface area upon which enzymes in the body can work to more. quickly convert starch into glucose.
  • We don’t use any genetically modified organisms (GMO’s)
  • We don’t use refined sugars. When sugar is refined and processed there are many harmful ingredients that are added to the sugar as a result. Instead, we use malted barley, a natural sweetener produced from sprouted barley, which is basically a carbohydrate comprised mostly of complex carbohydrates rather than the “sugar” carbohydrates.
  • We don’t use anything artificial – no preservatives or shortenings.
  • We use a unique slow-bake process to preserve the natural fiber and bran benefits of grains.

I hope you venture out and purchase this cereal and try these unique muffins. My kids gave them 2 big thumbs up! I will warn you they are not super sweet. I enjoy the natural sweetness from the blueberries coming through without an overpowering sugary sweet. I topped the kids with raw honey.

Ezekiel Blueberry Muffins

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Ingredients:

  • 2 c. Ezekiel 4:9 cereal
  • 1 1/4 c. whole organic milk
  • 2 1/2 T. vinegar
  • 1 organic egg + 1 egg white
  • 1/4 c. packed organic brown sugar
  • 1/4 c. raw sugar
  • 2 t. vanilla
  • 1 t. orange juice
  • 1 c. + 2 T. All Purpose GF Flour (I used Bob’s Red Mill)
  • 1 T. organic baking powder
  • 1/4 t. kosher salt
  • 1 1/2 c. fresh blueberries

Preparation:

  1. Preheat oven to 400 degrees
  2. Soak cereal with milk and vinegar for 5 minutes or until the cereal is soft. Stir to make sure it all gets covered
  3. Add the eggs, sugar, vanilla and orange juice, mix well
  4. Slowly add the all purpose flour and blueberries and stir just until incorporated
  5. Pour into greased muffin tins all the way to the top. It will be very runny. Mine made 15 muffins
  6. Bake for 20 minutes
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7 thoughts on “Ezekiel Blueberry Muffins.

  1. I was super excited to try these. However, when I got to the part that said “it will be very runny” and looked at my bowl of farthest-thing-from-runny, I was very disappointed. I reread the directions 10 times, sure I missed something… I used 2% milk, xylitol instead of sugar, coconut flour as substitutions.

      • After the first step of leaving the cereal soak for 5 minutes, the milk/vinegar was pretty much gone. So even after adding eggs and the few other liquids, by the time I got to adding the flour, it was pretty much mush. However, I did add more milk to get it thinner (but not runny) and baked them anyway! They smelled wonderful and the taste was ok. A little soggy on the inside, probably from the extra milk. No worries – was just hoping maybe someone else encountered the same thing and had the magic fix to try! 🙂

  2. This was a fantastic way to use up my soon to be expired Ezekial 4:9 cereal:)

    I added a 1/2 tsp baking soda, and swapped molasses for the cane sugar. Mine was not runny like a muffin batter same as the lady above, then I realized the recipe was missing a butter/oil component which I always sub for applesauce anyway…gives a bit of moist sweetness and a crispy outer edge…so I added in a 1/2 cup applesauce and then the consistency was perfect.

    These turned out great:) Thanks for the recipe idea!

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