1/2 c. pumpkin puree (home rendered or canned pure pumpkin puree)
1/4 c. chunky peanut butter
1/2 C. cooked rice
1 large egg (and shell)
3/4 c. dried Chickpeas (ground-Garbanzo beans)
3/4 c. oatmeal (ground)
1/4 c. Sunflower Seeds (whole or hulled)
Grind the chickpeas and the oatmeal in the blender, food processer or electric mini chopper, until moderately course grind.. Mix all ingredients together. Form a ball, kneading a few times, then pinch off ping pong size pieces and flatten with the palm of your hand. Place each flattened cookie on a baking sheet (covered with foil or parchment paper). Bake at 350 degrees for 20-25 minutes or until golden brown. Allow to cool on a wire cooling rack. Store in air-tight containers. Label. Or freeze until ready to use.
Note: If you prefer, you can mix the ingredients together, scramble the egg, add some warm meat broth and serve as a cold weather treat, loaded with protein, to help keep them warm.
Harvest Fest Chicken Muffins
3/4 c. ground dried chickpeas (garbanzo beans)
1 1/2 tsp. baking powder
1/4 c. grated carrot, packed (about 1 small carrot)
1/2 c. unsweetened applesauce
1/4 c. dried cranberries
2 large eggs (and shells)
3 Tbsp. chunky peanut butter
Grind the dry chickpeas to a moderately course flour. Grate the carrots. Mix all the ingredients together. Pour the batter into greased muffin tins. Bake 20-25 minutes at 350 degrees. Allow to cool. Store in air tight containers. Label. Or freeze until ready to use.
Note: If you prefer, you can omit the baking powder, scramble the eggs, mix with the remaining ingredients and warm meat broth to serve warm on a chilly day.
Note: If you do not wish to grind your own flour, you can purchase garbanzo bean flour and oat flour. One source is http://www.bobsredmill.com/
For instructions to render your own pumpkin, refer to the link:
For instructions to grind your own alternative flour refer to the link:
For instructions to make Savory Broth Cooked Rice, refer to the link:
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