Birdie Bread-Corey Style (from Deanna)

Ingredients

3 extra-large farm fresh eggs w/crushed shell

1 box Jiffy corn bread mix (or: 1 cup corn meal, 1 cup whole wheat flour, 1/2 c dry milk and 2TB baking powder)

1 cup ground LaFaeber Macaw pellets (grind in coffee bean grinder)

1 cup ground raw almonds (grind in coffee bean grinder)

½ large can pumpkin

10 dates, chopped

1 pkg spinach/herb pasta (thin noodles) whole wheat from Trader Joes broken in small pieces while dry.

4 slices dried mango, chopped

1 cup dried split peas

1 cup popcorn kernels, unpopped

1 cup dried lentils

1 cup dried barley

1 cup old fashioned oats or steel cut oats, not cooked

4 large carrots, grated

½ pkg. frozen corn

2 apples, grated

3 TBs honey

 

Procedure

In large Tupperware bowl mix eggs, crushed shell, honey, ground pellets and almonds, jiffy mix, pumpkin and dry oats. Mix well.

 

In saucepan rinse split peas, barley, popcorn, lentils, till water runs clear. Let soak in hot water for about 30 min. Then add pasta, mango, dates,

apples, and carrots. Bring to boil and then let simmer about 30 minutes. Add all of the saucepan mix into the mixing bowl and add frozen corn.

There should be enough water from the saucepan to make a muffin-like batter. If not, add water or milk to desired consistency.  Bake 375 degrees for 40 minutes.

While warm cut into small squares but let them stay in the pans till cooled. Makes 2  9x13 pans. Remove from pans and place in

individual daily allotments in zip locks or Food Saver bags. (I love my foodsaver!) Freeze and pull out as needed.

Serving Information

• Serves:
• Fat: g
• Calories: