BIRDIE TREAT RECIPES

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Rebecca's Birdie Bread

1 cup whole wheat flour
1 cup cornmeal
1 cup oatmeal (ground up in the processor)
1 cup plain non-fat yogurt
3 eggs with shells (ground up in processor)
1 package frozen (or fresh) broccoli florets (ground in processor)
3 cups Motts unsweetened, preservative-free apple sauce.
1 cup natural skinless ground almonds
1/2 stick (4 oz) butter
1 mashed banana or mash up peach or any mashable fruit.

Mix it all up until all the dried ingredients are absorbed. Put the mixture into a baking pan (I use an 8 x 11), and press down evenly the mixture into the pan and bake at 425 degrees in the middle of the oven for 25 to 40 minutes. Stick a knife in the middle to test if it is cooked. If the knife comes out clean it is cooked.

Let the bread cool. You should have enough for a couple of months. I cut the bread into 1" square pieces and store them in a freezer zip lock bag. My suns get a 1 inch square every day. I take a couple of squares out of the freezer and let defrost in the refrigerator for the next couple of days servings. 

I've tried alternative fruits, like blueberries, but for some reason, the blueberries make the bread smell awful.