Sunday, June 15, 2008

Ezekiel 4:9 Cinnamon Raisin Bread, The Original Flourless Low Glycemic Whole Grained Bread

It's been more than six months now since I first started eating this wonderful bread. It's available at most health-related food shelves in a supermarket. I buy mine from Trader Joe's.

Although I would like to change my diet to a more plant-based one, this is a time in my life that I'm learning to balance my carnivorous desires with vegetarian delights. Thus, this is my renewed effort at updating my blog with my own fresh discoveries and realizations.

For instance, I just read from about some of their tips on how to switch my diet to a plant-based one. I did not agree with their non-recommendation of coconut oil since the Philippines has made great inroads on the virtues of virgin or extra-virgin coconut oil.

I'm quoting a paragraph here to make you salivate!

"Try to keep lunch to soup and bread, salads, or sandwiches. Spread a no fat wrap (Ezekiel makes an easily available one) with lots of a zero fat hummus (there are two we have found, one made by Oasis Classic Cuisine the other by Sahara Cuisine or you can make your own without tahini using chick peas, lemon, garlic as a base.) then put chopped cilantro, chopped green onions, shredded carrots, cucumbers, tomatoes, peppers, thawed frozen corn, maybe beans, rice, cooked broccoli, mushrooms, etc. and top with lots of spinach or lettuce. Roll it up into a sausage like shape, cut in half, put on a baking sheet and bake in a high oven about ten minutes at 450 until the wrap is crisp."

Back to Ezekiel.

I was researching on why this particular brand name is Ezekiel until I found out that "Ezekiel bread is the recipe God gave Ezekiel in Ezek 4.9 and told him to eat for 390 days."

I found a recipe from for those who want to make Ezekiel Bread from scratch.

Scientists also tested the Ezekiel bread recipe. Here's a quote from one of the posts at

"A modern day interpretation of the Ezekiel recipe calls for the following: 20 parts wheat, 12 parts Spelt, 4 parts Hulled Barley, 2 parts Hulled Millet, 2 parts lentils, 2 parts Pinto Beans, 1 part Great Northern Beans, 1 part Kidney Beans.

Modern Food scientists have found that Ezekiel Bread is surprisingly complete in nutrients, containing all 8 essential Amino Acids. It only lacks the vitamin provided by sunlight that converts cholesterol in the skin into Vitamin D, which is then absorbed into the bloodstream.

Ezekiel Mix can be ground into flour to make Ezekiel Bread, used to make Soup, Stews or Porridge. Ezekiel Flour can also be added to other bread flour recipes to enhance nutrition.

You can make your own Ezekiel Mix, or do as we do. We purchase the mix from Walton Feed. They sell Ezekiel Mix in 25 pound bags, #10 cans with oxygen absorbers and Super Pails. (6 gallon air tight plastic food grade pail, containing the mix in a sealed mylar bag with oxygen absorbers.)

To grind the mix into flour you must use a grain mill. Because of the beans in the mix, you cannot use a stone mill because it will plug up the stones."

Nutrition facts are found here. Each slice has 80 calories (5 unsaturated fat calories, 18 grams carbohyrdate calories), certified organic.

Quoted from

Ezekiel 4:9® Organic Sprouted Whole Grain Products are:

* Flourless, * Complete Protein,
* and Sprouted Whole Grain

Food for Life discovered when these six grains and legumes are sprouted and combined, an amazing thing happens. A complete protein is created that closely parallels the protein found in milk and eggs. In fact, the protein quality is so high, that it is 84.3% as efficient as the highest recognized source of protein, containing all 9 essential amino acids. There are 18 amino acids present in this unique bread – from all vegetable sources – naturally balanced in nature.

Ezekiel 4:9® Bread, made from freshly sprouted organically grown grains, is naturally flavorful and bursting with nutrients. Rich in protein, vitamins, minerals and natural fiber with no added fat. Try it served warm to release its exceptionally rich nutty flavor.

Ingredients: Organic Sprouted Wheat, Organic Sprouted Raisins, Organic Sprouted Barley, Organic Sprouted Millet, Malted Barley, Organic Sprouted Lentils, Organic Sprouted Soybeans, Organic Sprouted Spelt, Filtered Water, Fresh Yeast, Sea Salt, Cinnamon.

Dairy free, Vegan, Kosher

There are infinite possibilities for this bread. Use your own combination. Here are some of my recipes.

Masala Veggie Burger with Mango Chutney on Cinnamon-Raisin Ezekiel Bread

From Trader Joe's, buy:

Trader Joe's Vegetable Masala Burger (vegan)
Cinnamon-Raisin Ezekiel 4.9 Bread (vegan)
Alfafa Sprouts
Organic Vine-ripened tomatoes
Trader Joe's Organic Micro Greens
Organic Earth Balance Whipped Buttery Spread, 100% vegan

From Cost Plus World Market or other places, buy:

Patak's Sweet Mango Chutney, A mild chutney with a fruity, tropical sweetness


1. Lightly oil a preheated pan or cast-iron skillet (I use a skillet). You can use Earth Balance for a buttery taste.

2. Heat a masala vegetable burger for 3-4 minutes on each side or until thoroughly heated. Set aside.

3. You can toast two slices of the Ezekiel bread at this time


3. Using the same skillet, add about 2 tsps. of Earth Balance and lightly toast the bread slices, turning them over to make sure the other side gets the melted "butter."

4. Assemble your burger sandwich.

On each slice of bread, spread about 1 tsp. of the Patak sweet mango chutney.
Add some alfafa sprouts.
Add two sliced tomatoes.
Add the micro-greens.
Add the masala vegetable burger.

Since I oftentimes crave for something sweet, the explosion of sweet and spicy in this veggie burger is to die for! This tastes good whether served warm or at room temperature.

Ezekiel 4.9 Cinnamon-Raisin Toast with Non-Fat Cheese Spread (Made from Non-Fat Yogurt)

Prepare the "Cheese" Spread two days before using:

1. Buy a small container of any low-fat or non-fat plain yogurt. The brand I use is from Trader Joe's: FAGE Total 0% All Natural-NonFat Greek Strained Yogurt.

2. Using a double layer of cheese cloth (or for the Philippines, "sako sa harina"), empty the contents of the container (yogurt) into this make-shift strainer. The goal is to gently strain the water out of the yogurt and make your own cheese spread.

Since I have cheese cloth bags that fit over a large glass comfortably, I am able to put the yogurt inside the cloth bag, and there is still space in the glass for the water to accumulate.

3. Cover the glass or strainer with plastic wrap and tie it up with a rubber band so air doesn't get into the mixture. Store inside the refrigerator.

4. In two days, you can see a nice cheese spread forming.

5. You can mix herbs with your cheese. Anything from minced onions, chives, garlic, whatever.

For your snack:

1. Toast your Cinnamon Raisin Ezekiel 4.9 bread slices.

2. Spread lavishly with your homemade cheese spread.

3. If you have a sweet tooth, add a "no sugar added" type of jam. I love using Stonewall Kitchen's Fig and Ginger Jam.


I found other recipes using Ezekiel 4.9 Cinnamon Raisin Bread. I am including them here as well.

Ezekiel Organic French Toast

Lorna's notes: Even if you don't have Ezekiel bread, whole wheat bread is a wonderful substitute.


8 slices Ezekiel Bread
1 Large container Organic Cream Cheese
8-10oz Organic Strawberry Preserves
1 Organic large brown egg
2 Tbsps Organic milk
2 Tbsps Organic butter (Lorna uses Earth Balance)


1. Beat egg and mix with milk.

2. On 4 slices of bread, spread cream cheese and cover with remaining bread (like a sandwich).

3. Dip in the egg and milk mixture and put in a frying pan of melted butter (Use Earth Balance - Lorna's advice).

4. Brown on both sides.

5. To hasten the cream cheese to melt, cover a few minutes.

6. Serve immediately with warm strawberry preserve spooned on top of the French Toast.

*Sprinkle with powdered sugar and top with a fresh strawberry.

Recipe for Home-Made Ezekiel Bread
Excerpts from

Ezekiel's Six-Grain Bread

This recipe is found in Ezekiel 4:9, where God tells the prophet,
"Take wheat and barley, beans and lentils, millet and spelt; put them
in a single vessel and make bread out of them".

Yield: 2 loaves

2 C warm water
2 pkg yeast
2 Tbsp honey
1/4 C vegetable oil
2 tsp salt
1 1/2 C graham (whole wheat) flour, divided
1/4 C lentil flour
1/4 C white bean flour (fava, navy, etc.)
1/4 C barley flour
1/4 C millet flour
1/4 C spelt flour
1 1/2 Tbsp ground coriander
2 to 2 1/2 C bread flour
Sesame or poppy seeds (optional)

Combine water, yeast, honey, oil, and salt in a large bowl, stir to
dissolve. Stir in 1/2 C of the graham flour. Beat thoroughly. Let
stand 10 minutes, or until foamy.

Sift the remaining 1 C graham flour, lentil flour, bean flour, barley
flour, millet flour, spelt flour and coriander together. Stir until
well blended.

Add flour mixture, about 1 C at a time, to the yeast mixture,
stirring thoroughly after each addition. Add enough of the bread
flour to make a stiff dough that pulls away from the sides of the bowl.

Turn the dough out onto a lightly floured surface and knead 10 to 12
minutes. Place in an oiled bowl and cover. Let rise 1 1/2 hours, or
until dough has doubled in bulk.

Punch down dough. Knead lightly, then let dough rest 5 minutes.
Divide in half and shape into two round loaves. Place loaves on a
lightly greased baking sheet. Cover and let rise 30 to 45 minutes, or
until doubled. While dough is rising, preheat oven to 350F. If
desired, lightly brush the tops of risen loaves with water and
sprinkle with sesame or poppy seeds. Bake in a 350F oven for about 45 minutes, or until tops are browned and loaves sound hollow when
tapped. Remove from baking sheets and let cool on wire racks.

Note: to make the bean or grain flours, grind dried beans or whole
grains in an electric blender or food processor. Do not grind more
than 1/4 C at a time

and take lots of breaks so your machine doesn't overheat. It will
take quite some time to grind the flour. Sift the ground mixture
though a fine sieve before use, or use a regular flour sifter if you
want a coarser blend.

These various flours absorb moisture at different rates, so be sure
to follow the directions about sifting them together before adding
them to the yeast mixture. Pearl barley can be used to make the barley flour.

From Breaking Bread with Father Dominic, by Father Dominic Garramone


Ezekiel Bread (Ezek 4:9 NKJ Version) 1.5 lb (Bread Machine)

This bread recipe is for Ezekiel bread, which is the recipe God gave
Ezekiel in Ezek 4.9 and told him to eat for 390 days. This recipe is
made easier in that you can use cooked beans rather than grinding
beans as a lot of other Ezekiel bread recipes are. However, a batter
bread is probably closer to what Ezekiel actually ate. There are
additions such as honey, salt, olive oil, and a little gluten flour to help it out in the bread machine, but then the text doesn't mention the water that would be needed to make bread either. Since I am not good at making bread by hand, I've modified the recipe from the verse for the bread machine. I started with other
recipes and modified them for the NKJ version. I used this version because it agrees with Strong's concordance, and others. The Old English in the KJV had fitches, which was translated various ways by some. say is spelt).

"And take for yourself wheat, barley, beans, lentils, millet, and
spelt; put them into one vessel, and make bread of them for yourself
. . . This is the first time I have posted this recipe with the
nutritional information (and the 2nd time altogether). 14.2% calories from fat.



Vegan - from Trader Joe's

Products that are free of all animal products and /or by-products, including meat, poultry, fish, eggs, dairy, honey, gelatin, lanolin, confectioner’s glaze and carmine

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