Aquila
New member
- Nov 19, 2012
- 1,225
- 1
- Parrots
- Sydney - Blue Front Amazon
Gonzo - Congo African Grey
Willow - Cockatiel
RIP:
Snowy, Ivy, Kiwi, Ghost - Parakeets
Berry - Cinnamon GCC
So today being quite a chilly and rainy day, and I was definitely staying in, I decided to warm up the place by finally getting around to baking some birdie bread.
I didn't really use a recipe, just some basic ratios and threw in whatever I had around. It came out great and if it was a little sweeter I'd be eating it all myself!
These are my best estimates to the amounts I used, I aimed for a tighter doughy consistency, but you can add more liquid or use yeast to make a lighter, fluffier bread. This was fairly dense and moist, similar to a brownie or banana bread, and about 3 inches thick.
1/3 cup whole wheat flour
2/3 cup white flour
2 teaspoons baking soda
1 teaspoon double acting baking powder
1 1/2 cups ground coconut flakes, oat groats, red bulgur wheat, wheat bran, rolled oats, ground into flour like consistency.
3 whole eggs with shells ground
About 2/3 cup water
1 can pumpkin puree
2 tablespoons cinnamon
2 tablespoons powdered peanut butter
2 tablespoons coconut oil (warmed, plus extra to grease pan)
1 tablespoon each honey and molasses
Mixed in handfuls of white millet, rolled oats, lightly chopped almonds and chopped pumpkin seeds, reserved some nuts for the top.
Mixed the dry, then the wet ingredients, mixed together, mixed in add-ins, and coated a large cake pan with more coconut oil, poured the mix in, topped with reserved nuts, and baked at 350 for 20 minutes, Check with a toothpick or fork in the center to make sure it comes out clean, and then turned off the oven and left it in to cool to help dry it out a little more since I'm going to freeze some.
You could probably also freeze the batter and bake in batches. My goal was a higher protein and energy filled cake for my new 'zons to help them put on a little bit of weight, and as a treat for the rest of the flock. They're all eating it and loving it, even my picky cockatiel!
I didn't really use a recipe, just some basic ratios and threw in whatever I had around. It came out great and if it was a little sweeter I'd be eating it all myself!
These are my best estimates to the amounts I used, I aimed for a tighter doughy consistency, but you can add more liquid or use yeast to make a lighter, fluffier bread. This was fairly dense and moist, similar to a brownie or banana bread, and about 3 inches thick.
1/3 cup whole wheat flour
2/3 cup white flour
2 teaspoons baking soda
1 teaspoon double acting baking powder
1 1/2 cups ground coconut flakes, oat groats, red bulgur wheat, wheat bran, rolled oats, ground into flour like consistency.
3 whole eggs with shells ground
About 2/3 cup water
1 can pumpkin puree
2 tablespoons cinnamon
2 tablespoons powdered peanut butter
2 tablespoons coconut oil (warmed, plus extra to grease pan)
1 tablespoon each honey and molasses
Mixed in handfuls of white millet, rolled oats, lightly chopped almonds and chopped pumpkin seeds, reserved some nuts for the top.
Mixed the dry, then the wet ingredients, mixed together, mixed in add-ins, and coated a large cake pan with more coconut oil, poured the mix in, topped with reserved nuts, and baked at 350 for 20 minutes, Check with a toothpick or fork in the center to make sure it comes out clean, and then turned off the oven and left it in to cool to help dry it out a little more since I'm going to freeze some.
You could probably also freeze the batter and bake in batches. My goal was a higher protein and energy filled cake for my new 'zons to help them put on a little bit of weight, and as a treat for the rest of the flock. They're all eating it and loving it, even my picky cockatiel!
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