Samurai Cereal Buttermilk Pancakes
This is one of my favorite ways to use left-over Samurai Cereal. The pancakes melt in your mouth while providing you a healthy low glycemic burn of whole grain carbohydrates.
1 1/2 Cups Cooked Samurai Cereal
1 Cup Flour
1 tsp Baking Soda
1 tsp Salt
3 tsp Sugar
2 Cups Buttermilk
Blend all ingredients and cook on a hot prepared skillet.
Samurai Cereal Egg Bowl
Here is another race day or big training day secret. It's also great for those days when you know that work is going to be a grind and you don't know when you'll get lunch. It's perfect--low glycemic carbs, protein and a bit of fat. This breakfast takes about 2 minutes to prepare to allow you the most time to sleep in!
1 to 1 1/2 cups Cooked Samurai Cereal
1 to 2 oz. sliced cheese (dill Havarti is my favorite)
salt and pepper to taste
Place the Samurai Cereal in an appropriate sized microwavable bowl. Make a well by pushing a spoon into the middle of the cereal. Crack an egg into the well and cover with sliced cheese. Cover bowl with a plate. Microwave on high for approximately 90 seconds (cooking time will vary) or until desired egg doneness.
Samurai Cereal Scramble (vegan) by Darcy Davis of Anchorage, Alaska
1 Cup Cooked Samurai Cereal
1/2 sweet onion, diced
1 stalk celery, diced
1/2 red bell pepper, diced
4-5 button mushrooms, sliced
Generous handful of fresh spinach
2-3 TBSP olive oil
Saute onion, celery and Samurai Cereal in the olive oil in a hot skillet until onion and kernels of Samurai Cereal are browned. Add bell pepper, mushrooms and spinach. Season with salt and pepper to taste. Makes 2-3 servings.
4-6 oz. breakfast sausage or equivalent
Brown sausage with the onion in olive oil. Add celery and Samurai Cereal to brown, another 3-4 minutes. Add bell pepper, mushrooms and spinach. Add the eggs last to the scramble. Season with salt and pepper to taste. Makes 3-4 servings.
Samurai Cereal Multisport Bars by Sarah Williams Duffy of Anchorage, Alaska
1 c. cooked Samurai cereal
1 c. rolled oats
3 T. brown sugar
2 t. cinnamon
2 t. ginger
2 eggs, beaten
1/4 c. apricot jam
1/4 c. honey
4 T. vegetable/coconut oil
1/4 c. ground flax meal
1/2 c. walnuts or almond or pecans or mix
1 c. dried fruit chopped
4 T. sesame seeds
Preheat oven to 325 degrees.
Combine first 5 ingredients together.
Add eggs, jam, honey and oil.
Add remaining ingredients.
Line a 9x13 inch pan with parchment paper. Spread mixture over the pan and use hands to pat down.
Bake 15-20 minutes until edges are golden.
Let cool completely before you cut into bars.
Recipe is very adaptable. Use less sweetener, add more Samurai cereal.
Train well and enjoy the fuel.
Samurai Cereal Peanut Butter Cups by Sarah Williams Duffy of Anchorage, Alaska
1 large egg
1/2 c. chunky peanut or almond butter
1/3 c. brown sugar
1/4 c. honey or agave
5 T canola, vegetable or coconut oil
1 c. cooked Samurai cereal
1 1/4 c. rolled oats
1/2 t. ground cinnamon
1/4 c. sliced almonds
1/2 c. 70% dark chocolate
Preheat the oven to 350 degrees.
Beat egg and add peanut butter, brown sugar, honey and oil. Beat until smooth.
Add Samurai cereal, oats, cinnamon and almonds. Gently fold in chocolate.
Divide equally between greased muffin cups and pat down with fingers.
Bake 15-20 minutes until golden brown.
Let cool completely and work each one with a butter knife and gently pop out.
Store tightly wrapped.
Recipe is very adaptable. Use less sweetener, add dried fruit or add more Samurai cereal.