- 2 cups cornmeal
- 2 cups rolled oats (old-fashioned kind)
- 1 cup cooked brown rice
- 1 can pumpkin puree (100% pumpkin, not pie filling)
- 1 cup apple sauce
- 1 cup dandelion greens (or kale, not spinach it inhibits calcium absorption)
- 1 cup cooked red beans
- 4 eggs with shells
- 1/2 cup oil
- 1/2 cup hemp seeds
- 1/2 cup Niger seeds
- 1 teaspoon aluminum free baking powder (I use Rumford brand in the USA)
Place everything in a food processor or blender and mix until egg shells are well chopped and everything looks well blended. Bake at 350* about 45 minutes or so until a knife inserted in center comes out clean. I bake this in a 13"x 9"x 2" glass cake pan. You can then cut it into 12 equal pieces and each of those pieces into 6 equal pieces. (see illustration below)
I find that each set of 6 small pieces fits nicely inside a sandwich baggy with a zip top. I can then stack the baggies neatly in my freezer and only take out as much as I need each day.
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