3 cups Stone Ground Cornmeal
3 cups Whole Grain Flour (We used Almond Flour)
1 1/2 cups Rolled Oats
1 1/2 cups 7 Grain Cereal
1/3 cup Pumpkin Seeds
1/3 cup Slivered Almonds
3/4 cup Millet
1 TBS Curry Powder
Mix dry ingredients in a large bowl.
Add 3 cups mixed vegetables to dry mix and make sure all veggies are throughly coated. We used carrots, snap peas, peppers and beets, but you can use any kind.
In a blender or food processor puree the following:
6 Eggs
29 ounces of Pumpkin
1 cup unsweetened Carrot juice or water
Add liquid ingredients to dry/veggie ingredients and mix well. The batter is stiff, so it is easier to use your hands.
We used mini tart pans, and put 1 TBS of mix for each muffin. Bake at 350 degrees for 22-23 minutes. If you use a regular sized muffin pan, the increase amount in each one and add 7-8 minutes to baking time.
*Before baking, you can put a hole in each muffin so they can be hung on a skewer for feeding.
And Talli enjoying the finished product
3 cups Whole Grain Flour (We used Almond Flour)
1 1/2 cups Rolled Oats
1 1/2 cups 7 Grain Cereal
1/3 cup Pumpkin Seeds
1/3 cup Slivered Almonds
3/4 cup Millet
1 TBS Curry Powder
Mix dry ingredients in a large bowl.
Add 3 cups mixed vegetables to dry mix and make sure all veggies are throughly coated. We used carrots, snap peas, peppers and beets, but you can use any kind.
In a blender or food processor puree the following:
6 Eggs
29 ounces of Pumpkin
1 cup unsweetened Carrot juice or water
Add liquid ingredients to dry/veggie ingredients and mix well. The batter is stiff, so it is easier to use your hands.
We used mini tart pans, and put 1 TBS of mix for each muffin. Bake at 350 degrees for 22-23 minutes. If you use a regular sized muffin pan, the increase amount in each one and add 7-8 minutes to baking time.
*Before baking, you can put a hole in each muffin so they can be hung on a skewer for feeding.
And Talli enjoying the finished product
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