Pumpkin Millet Muffins

This recipe is full of excellent ingredients to increase your fertility such as eggs, millet and pumpkin seeds!

2 eggs, beaten

1/2 cup vegetable oil

1 cup buttermilk

3/4 cup agave nectar

1/2 teaspoon vanilla

1 1/2 cups pumpkin purée

1/2 cup rolled oats

1/2 cup millet

1/4 cup pumpkin seeds

1 cup unbleached flour

3/4 cup whole wheat flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

Pre-heat oven to 350. Grease a large muffin pan and line with muffin cups if you like. Combine eggs, oil, buttermilk, agave nectar, vanilla, and pumpkin in a large bowl and mix together, making sure there are no lumps. Stir in the oats. Toast millet in a hot dry skillet until lightly browned and fragrant. Toast the pumpkin seeds and add the millet and seeds to the bowl. Set aside.

In a separate bowl sift the dry ingredients together. Add the dry mix to the wet mix and gently stir to combine. Do not overmix, or the muffins will be dry and tough.

Fill muffin cups generously with batter. Sprinkle tops with pumpkin seeds and bake for 25 minutes, or until an inserted toothpick comes out clean.

This recipe is a modified version of a recipe from The Rebar Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz.

Banana Nut Muffins

Dry ingredients:

2 1/2 cups whole grain flour (variations: rice, wheat, spelt, kamut, different portions of different flours, ground flax seeds, rice or soy protein in place of 1/2 cup flour)

2 teaspoons baking soda

2 teaspoons baking powder

1/4 teaspoon unrefined sea salt

Wet ingredients:

3 bananas

4 free range/organic eggs (variation: 1 cup of apple sauce or ¼  cup ground chia or flax seeds with ½ cup of water)

1/2 cup vegetable oil (variation: 1/2 cup apple sauce)

1/4 cup plain yogurt (variation: soy yogurt, soy, almond, rice or cow milk)

1/2  cup maple syrup or 1/2 cup agave nectar

1 cup chopped nuts: walnuts, pecans, almonds,

Optional:  orange or lemon rind, grated ginger, cinnamon, coconut, raisins, chopped prunes, raw unsalted pumpkin and sunflower seeds

Directions:

Pre heat oven to 350

Mix all dry ingredients in a large mixing bowl except nuts, seeds and dried fruit.

Mix all wet ingredients together in a separate bowl.  Add the wet ingredients to the dry ingredients and mix.  Fold in the nuts, seeds and dry fruit.

Cook for 20 minutes or until toothpick comes out clean.

Makes 12 large muffins

Power Spheres

This recipe packs a powerful punch of energy and foods that benefit fertility such as coconut, sunflower seeds, pumpkin seeds, and sesame seeds. Try substituting almond butter for peanut butter for an extra fertility food!

3/4 cup dried apricots

3/4 cup dried apple

4 brown rice cakes

1 cup unsweetened coconut

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/3 cup sesame seeds

1/2 cup rolled oats

1 1/4 cup fruit sweetner

1/2 cup natural peanut butter

In a food processor, pulse the apricots, apples, and brown rice cakes to a fine texture.  Transfer to a large bowl and set aside. Next, pulse the coconut, seeds, and oats to roughly combine. Add to the fruit mixture, along with the fruit sweetener and peanut butter. Mix everything together until well combined. Cover and chill the dough for at least 1 hour. Roll the dough into 2 oz balls. Roll the balls in toasted sesame seeds to coat, pressing them in slightly.

This recipe is from The Rebar Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz.