Sharon's Birdie Bread Recipe

Posted by: Sharon Dubois - - August 29, 1997

2 Cups finely ground pellets
1 Very ripe banana
1/3 Cup wheat germ oil
1/3 Cup vegetable oil
6 Large eggs
2 Heaping tbs. of canned pumpkin
1 Heaping tbs. of applesauce
1 Cup of mixed vegetables
1 Cup of cooked or canned pinto beans
1 Cup boiled brown rice
2 Cups corn meal
4 tbs. baking powder
1 tsp Spirulina

Mix the first five ingredients in a food processor until you have a fine blend. Add the next two ingredients and continue to process. Pour entire mixture into a large bowl and add the vegetables, beans, rice, corn meal and baking powder, spirulina and stir. The mix should be the consistency of cornbread. If it's too dry, add the liquid from the pinto beans. If there isn't enough liquid add water. When you have the desired consistency pour into a 13x9 inch baking pan.

Bake the bread at 325 degrees for about 40 minutes or until done. To test your bread insert a toothpick in the middle of the pan. If it comes out clean the bread is ready. Make several pans at once so you can freeze the loaves and use them as needed. Sprinkle vitamins on the bread and crumble it before serving. Good vitamins to sprinkle are: Wheat Grass powder!


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Revised: November 14, 2006