This is a recipe that has evolved over the years. It's part of what we serve our seven parrots every day. I make two pans at a time, which lasts more than a week. Remember as you read through the recipe below that this is flexible. Feel free to make substitutions based on what you can find in your area.
Ingredients (for 2 pans)
- Four boxes of Jiffy Mix
- Two bags of frozen mixed veggies
- One bag of frozen green veggies. I usually use chopped turnip greens.
- Three small bags of frozen fruit. Here I used one bag of blackberries, one bag of blueberries, and one bag of mango chunks.
- Enough peanut butter for a couple heaping spoonfuls
- Six eggs
- Baking powder. I like Rumford. It is aluminum-free.
- Some small Roudybush pellets (1 cup per pan)
- Some almonds (1/2 cup per pan)
- One large (or two small) sweet potatoes
- Some olive-oil cooking spray.
First make sure your Quality-Control assistant is on-the-job.
Go ahead and preheat your oven to 350 degrees while you are preparing the mix.
Put 1 bag of mixed veggies, 1/2 bag of green veggies, and 1/2 of each of the three bags of fruit into a colander and run some cool water over it until it is completely defrosted.
While that is defrosting, peel your large sweet potato. Cut up half of it into small pieces.
Wash off three eggs. Crack them into a large mixing bowl. Crush up the shells and throw them in the bowl as well. Add a large scoop of peanut butter and the chopped sweet potato.
Mix it up well.
Shake out the excess water from the colander full of veggie and fruit. Add them to the mixing bowl and stir it up.
Add two boxes of Jiffy mix and sprinkle a little baking powder on top.
Add 1 cup of Roudybush and 1/2 cup of almonds.
Mix it all up.
Grab one of the cooking pans and spray a light coating of olive oil cooking spray.
Dump in the stuff from your mixing bowl.
Note: If I had some apples on hand, I would cut an apple into thin slices and arrange them in a single layer on the top of the batter in the pan. I would then sprinkle a little ground cinnamon over that. I just happened to be out of apples when I made this batch.
Now repeat the above steps for the second pan of birdie bread. Put both of the pans in the oven on a rack near the center or a little above the center.
Bake them for 1 hour and twenty minutes.
Here is the finished birdie bread.
Let it cool off. Use a blunt knife (like a butter knife) to separate the bread from the sides of the pan. Dump them out onto a large cutting board. Cut into whatever size pieces you like and wrap them. Keep the unused bread in the fridge. For longer storage you could freeze pieces.