Bird: Kathy's Early Bird Bread
Source of Recipe
Kathy
List of Ingredients
2 packages of corn bread mix (not sweetened corn muffin mix!)
frozen vegetable of choice (chopped fresh, or rinsed canned are both OK
frozen fruit of choice (chopped fresh, or unsweetened canned are both OK)
hulled raw unsalted sunflower seeds (available at bulk food stores near snacks)
raisins
hulled raw millet seed (available at bulk food stores near cereal section)
fruit juice (orange, apple, etc.) (using more than one kind is OK)
eggs (1 more than packages call for)
Recipe
Preheat oven following bread mix instructions. Grease 7" x 10" cake pan. Follow instructions on package for number of eggs used, then add one more egg. Substitute fruit juices for milk required by mix. Add approximately 1/2 cup of hulled sunflower seeds, and approximately 1/2 to 3/4 cup each of frozen veggie and frozen fruit. Add handful of raisins. Mix all ingredients together well. Pour into heavily greased 9"x 13" cake pan. Sprinkle small handful of hulled millet seeds over top. Bake until cake pulls away from sides of pan and is golden brown on top (it should be hard on top, but not burned.) Let cool completely, then cut into small (1") cubes. Place cubes and any crumbled pieces in a plastic bag or container, and freeze. To use, just remove one or two cubes and thaw, then crumble up into bird's dish. Vitamins or wheatgrass powder can be sprinkled over the cooled, baked cake. For one bird, this should last several weeks. Use as a treat to supplement the regular diet. In emergencies, this can be served in place of regular food.
For Variety: Try using cooked beans, pasta or dry bird pellets instead of frozen vegetable. Or mix in 1/2 cup of applesauce (reduce other liquid by 1/4 cup). Mix in 1/4 cup of pellets, increase liquid by 1/4 cup to account for pellets absorbing some liquid. Or add 4-6 "fruity ice" cubes (see below), thawed, and 1/2 cup melted peanut butter, to make "PB&J" bird bread!
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