Teddscau
Active member
- Sep 25, 2015
- 640
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- Parrots
- Budgies: Sunshine, Blanco, Azure; Peach-faced lovebirds: Rosie and Jaybird; YSA: Jasper (ā)
Hey everyone! I came up with an awesome recipe for birdie bread! Noah loves it. I came up with this recipe using the Wholesome Pro app. It costs around $5, and you can set it up for the nutritional requirements of parrots.
Depending on the size of your bird, this recipe could provide anywhere from 30ā70+ servings.
This is one of the most nutritionally complete recipes you'll find for birdie bread. I will admit that this recipe doesn't have as much folate, pantothenic acid, riboflavin, or choline as I'd like, but the minimum requirements of folate, pantothenic acid, and riboflavin for parrots are met. Obviously, this birdie bread doesn't have any B12 in it, as B12 can only be obtained from consuming soil or synthetic vitamins. The B12 found in meats, dairy, and eggs is present only due to contamination.
2 cups wheat germ
1 cup buckwheat flour, whole-groat
1 cup rice flour, brown
1/2 cup hulled sunflower seeds
1/2 cup almonds
2 cups blackberries
2 cups raspberries
1 (or two) whole bananas
1 cup cooked broccoli
1 cup cooked collard greens
3 cups cooked sweet potato
2 tbsp ground flax seed
1. Put the wheat germ, buckwheat flour, and rice flour in a large bowl.
2. Measure 1/2 cup of hulled sunflower seeds and thoroughly grind in a clean coffee grinder. Put the groundsunflower seeds in the bowl with the flours.
3. Measure 1/2 cup of almonds (unsalted, human grade, etc.) and thoroughly grind in the coffee grinder. Put the ground almonds in the bowl with the flours and ground sunflower seeds. You can also add some powdered eggshell (3 or more teaspoons) for extra calcium.
4. Grind flax seed in a coffee grinder until thoroughly ground. Measure 2 tbsp of ground flax seed (flax meal) and put in a small bowl. Add 6 tbsp of water in the small bowl and thoroughly mix. Place the mixture in the fridge for 15 minutes until it becomes the consistency of a bowl of raw eggs. These are flax eggs and will be used to bind the ingredients together.
5. Cook broccoli, collard greens, and sweet potato in a steamer. Once they're cooked, put 1 cup of cooked broccoli, 1 cup of cooked collard greens, and 3 cups of cooked sweet potato in a food processor.
6. PurƩe the ingredients. Once thoroughly purƩed, add the raspberries, blackberries, and the banana to the purƩe, and purƩe again. You can add an extra banana or two for flavour.
7. Next, put the purƩe in the large bowl that has the dry ingredients in it. Add the flax eggs, which you made in Step 4, and thoroughly mix everything together. You can add 1/2 cup of pellets to the mix, if you want.
8. Grease one (or more) glass baking dishes (the kind you'd bake butter tart squares in) with coconut oil, or some other oil safe for birds. Pour the birdie bread batter into the dish(es). You'll want the batter to be 2" thick. Even out the batter. You'll want this to bake at 350Ā° for 45 minutes or so. You'll want it to be moist, but not too moist.
9. Once it's been taken out of the oven and has cooled, you can cut it into serving sized pieces for your bird(s). You can keep some in the fridge, and freeze the rest to be used at a later time. This can be served at room temperature or slightly warm. Make sure it isn't too warm, as birds' mouths can burn easily.
This recipe has been formulated in accordance to three different reports on avian dietary requirements:
http://avianmedicine.net/content/uploads/2013/03/04nutrition1.pdf
https://www.parrotsociety.org.au/articles/avian-nutrition
Depending on the size of your bird, this recipe could provide anywhere from 30ā70+ servings.
This is one of the most nutritionally complete recipes you'll find for birdie bread. I will admit that this recipe doesn't have as much folate, pantothenic acid, riboflavin, or choline as I'd like, but the minimum requirements of folate, pantothenic acid, and riboflavin for parrots are met. Obviously, this birdie bread doesn't have any B12 in it, as B12 can only be obtained from consuming soil or synthetic vitamins. The B12 found in meats, dairy, and eggs is present only due to contamination.
2 cups wheat germ
1 cup buckwheat flour, whole-groat
1 cup rice flour, brown
1/2 cup hulled sunflower seeds
1/2 cup almonds
2 cups blackberries
2 cups raspberries
1 (or two) whole bananas
1 cup cooked broccoli
1 cup cooked collard greens
3 cups cooked sweet potato
2 tbsp ground flax seed
1. Put the wheat germ, buckwheat flour, and rice flour in a large bowl.
2. Measure 1/2 cup of hulled sunflower seeds and thoroughly grind in a clean coffee grinder. Put the groundsunflower seeds in the bowl with the flours.
3. Measure 1/2 cup of almonds (unsalted, human grade, etc.) and thoroughly grind in the coffee grinder. Put the ground almonds in the bowl with the flours and ground sunflower seeds. You can also add some powdered eggshell (3 or more teaspoons) for extra calcium.
4. Grind flax seed in a coffee grinder until thoroughly ground. Measure 2 tbsp of ground flax seed (flax meal) and put in a small bowl. Add 6 tbsp of water in the small bowl and thoroughly mix. Place the mixture in the fridge for 15 minutes until it becomes the consistency of a bowl of raw eggs. These are flax eggs and will be used to bind the ingredients together.
5. Cook broccoli, collard greens, and sweet potato in a steamer. Once they're cooked, put 1 cup of cooked broccoli, 1 cup of cooked collard greens, and 3 cups of cooked sweet potato in a food processor.
6. PurƩe the ingredients. Once thoroughly purƩed, add the raspberries, blackberries, and the banana to the purƩe, and purƩe again. You can add an extra banana or two for flavour.
7. Next, put the purƩe in the large bowl that has the dry ingredients in it. Add the flax eggs, which you made in Step 4, and thoroughly mix everything together. You can add 1/2 cup of pellets to the mix, if you want.
8. Grease one (or more) glass baking dishes (the kind you'd bake butter tart squares in) with coconut oil, or some other oil safe for birds. Pour the birdie bread batter into the dish(es). You'll want the batter to be 2" thick. Even out the batter. You'll want this to bake at 350Ā° for 45 minutes or so. You'll want it to be moist, but not too moist.
9. Once it's been taken out of the oven and has cooled, you can cut it into serving sized pieces for your bird(s). You can keep some in the fridge, and freeze the rest to be used at a later time. This can be served at room temperature or slightly warm. Make sure it isn't too warm, as birds' mouths can burn easily.
This recipe has been formulated in accordance to three different reports on avian dietary requirements:
http://avianmedicine.net/content/uploads/2013/03/04nutrition1.pdf
https://www.parrotsociety.org.au/articles/avian-nutrition
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. I hope your birds like it. I hope MY budgies will like it. 
