I don’t often put pellets in my bird breads, but do every once in a while. For those having trouble getting their bird to eat certain pellets, this is a great transition method.
For this batch I used a half cup ground flaxseed, half cup wheat germ, and a half cup flour. I prefer to use a combo of spelt, garbanzo, quinoa or buckwheat flours to keep it as healthy as possible, as far as bread goes anyway.
Then toss in generous amounts of shredded carrot, parrot pellets, chia seeds, sesame seed, millet, chili pepper flakes and cinnamon. In another bowl mix the wet ingredients, an egg (optional), about a cup of liquid (I did a water and 100% pure organic carrot juice mixture), and a little spoonful of coconut oil. Then mix wet and dry together, add a splash of carrot juice if it gets too dry. Bake at 350, 10 to 15 minutes for mini baking muffin size, or 30 to 40 minutes for a large rectangle baking pan.