I also call these sweetheart treats, I think the heart shapes are so cute. I make them different every time, this recipe is just a guide to get you started. Vary the ingredients each time you make them, be creative with it and have fun. No salt, sugar, chemicals or any other questionable ingredients. And made with ❤
Whole grain banana walnut bird treats
2 ripe bananas
1/2 cup stone ground grains (cheated and used Bob’s Red Mill: red wheat, rye, triticale, oats, barely, brown rice, oat bran, flaxseed, dried apples and cinnamon) Any healthy whole grain flour choice will work
1/2 cup quinoa
1/4 cup coconut flour
handful of chopped walnuts
Mix it all up and spread your batter in a thin layer into a lightly oiled baking dish. (I use extra virgin organic coconut oil on a shallow glass baking pan.) I bake all of my treats at 350 F. They were ready in twenty minutes, but I chose to cut them out with the cookie cutter and then flip them afterwards for another fifteen minutes for the fun shapes.
Another fun, easy recipe: Blueberry sweet potato sweetheart treats.
Okay, I know what you all are thinking. This is supposed to be a healthy parrot feeding page! What the heck am I doing posting pancakes here, right? Well it’s an occasional treat, they don’t get it often, and I make it as healthy as possible (as far as pancakes go). There is no milk, eggs, salt or sugar in them and the flour choices are low-glycemic. This batch is made with buckwheat, oats, spelt and coconut flour. Banana, blackberries, blueberries, and raspberries, applesauce, cinnamon and almond butter. A touch of non-aluminum baking powder and a squeeze of lemon juice. Pumpkin pancakes are another healthy option that I make. I just use a cup of flour (some good choices I listed above), then add in some wet ingredients and fruit until you get a nice batter consistency. Cook on stove top with a bit of extra virgin coconut oil. Sprinkle some flax seed on top if you like. Enjoy!
Pet treats are so much better when they’re homemade. No questionable ingredients, preservatives, chemicals, salt, sugar or cheap fillers. Plus this way, they’re made with love. ♥
1 cup of a healthful flour mixture (for this batch I used a mix of quinoa, coconut, buckwheat and almond flours)
2 cups mashed sweet potato
1/2 cup of mashed blueberries
Bake 25 minutes at 350 in greased shallow glass baking pan (organic extra virgin coconut oil)
Cool, then cut into bite sized pieces, or use a cookie cutter. Flip them over and bake the bottoms for another 10 minutes.
* Mix up the ingredients each time, I alternate the base between sweet potato, pumpkin and butternut squash. Add different veggies, leafy greens or berries. I meant to add shredded kale to this batch but forgot to add it at the last minute.
They are Einstein approved.
Pick your favorite birdie bread recipe, bake in a shallow rectangle dish, then cool slightly and use cookie cutters to shape them for the holidays! The parrots love getting special treats for the holidays too. ❤
All ingredients used are human-grade and organic from the local health food store. Vary it each time you make it, measurements and ingredients don’t need to be exact. This is just a general guide to get you started and give you some ideas.
First bowl, dry ingredients:
1 cup buckwheat flour
1 cup spelt flour
1/2 cup hemp hearts
1/2 cup dry oats
1/4 cup almond meal
1/4 cup coconut flour
1/4 cup nuts (chopped, this batch, walnut and pine)
2 tbsp ceylon cinnamon
2 tbsp pumpkin seeds
2 tbsp millet
also added a pinch of sesame seeds and a pinch of sunflower seeds
Second bowl, wet ingredients:
1 cup pumpkin puree
1 1/2 cups water
1/2 cup flax seed
2 tbsp chia seed
1 tbsp chopped goji berries
1 cup chopped veggies (this batch, shredded carrot)
1 cup leafy greens (this batch, shredded mustard greens)
Save a little extra of the raw oats and the seeds for sprinkling top.
Mix all of the dry ingredients in one bowl; flours, cinnamon, hemp, dry oats, and nuts.
Mix the wet ingredients in a separate bowl; adding the flax and chia seeds to the pumpkin puree and water (When flax or chia get wet they form a healthy egg substitute for baking.) Add the goji berries too so they can hydrate in the wet mix. Add the veggies and leafy greens. Let the wet mix set about fifteen minutes before stirring it into the dry mix, just until blended and no dry flour is left.
Spread thinly and evenly into large shallow baking dish, sprinkle some extra toppings over it. Bake at 325 for about 40 minutes. Your house now smells heavenly. Let it cool. Cut into little bird sized portion squares and freeze them.
This is my third time making a batch of these, they are a fun, nutritious treat and the parrots just love them. I vary it each time depending on what healthy ingredients I have in the house that day.
1 cup quinoa
1 cup finely chopped veggies, leafy greens, and peppers (* I used a fresh batch of Chop)
a spoonful of chopped raw unsweetened coconut
a few chopped goji berries
sprinkle of chia, flax, sesame on tops
Rinse and drain one cup of quinoa, then simmer in two cups of water until water is absorbed and let it cool. Mix one cup of plain pumpkin puree into 2 tbs. of whole grain flour ( I used spelt flour for this). Now stir the pumpkin mixture into the quinoa, then add the cup of finely chopped vegetables, leafy greens, and peppers. *Extra ingredients used in the Chop are listen below. (I used a food processor to mince the veggies for this.) I added a few chopped goji berries as a treat for this batch, and a spoonful of raw coconut shreds.
Gently form the mixture into spoonful sized little balls and place in a baking dish. You can use food prep disposable gloves for this part if you don’t like getting your hands all dirty. I then sprinkled a little chia, flax, sesame on the tops. Bake about 20 minutes on 350. I just wanted them to set a little in their shape, but still be moist and soft. Cool and serve, then freeze the extras.
My previous two recipes making these are here.
A previous batch with carrots, broccoli and buckwheat groats.
The original batch with cooked quinoa, parsley and raw millet added.
* I have made this recipe before as simple as just adding a cup of chopped broccoli and carrots, so don’t feel overwhelmed by the ingredients list I used for this batch today. I had just made a big batch of fresh Chop so I used that for my cup of veggies to add this time.
carrots with green tops
beet greens (just the tops)
red chili pepper flakes
cooked wheat berries
cooked buckwheat groats
More about what Chop is and how to make it.
I kept seeing these awesome parrot “sweet potato balls” or “treat balls” recipes and had to give it a try. I started with that basic idea, and then went from there changing and adding ingredients as I went along. I call these “Healthy Bird Bonbons”, just because I like the sound of it. Don’t let the bonbons part fool you though, these are a great nutritious snack. First recipe I did of these here https://thehappycockatoo.wordpress.com/2012/06/10/healthy-bird-bonbons/
Ingredients for this batch:
cilantro or parsley
red chili pepper flakes
shredded leafy greens, finely chopped veggies (used carrot and broccoli for this batch)
Start with half cup quinoa; rinsed, soaked in water for five minutes, then rinsed again. Now simmer, covered, in 1 cup of water until liquid is absorbed (about fifteen minutes). For this batch I used cooked buckwheat groats too. Stir in 1 cup of pumpkin puree, I just used plain canned pumpkin. Let the mixture sit and cool a bit. Then mix in some shredded leafy greens, cilantro or parsley. Add some shredded veggies in too, for this batch I used a lot of shredded carrot and broccoli. For some dry ingredients I used sprinklings of millet, chia, sesame, flax and red chili pepper flakes. Then roll spoonfuls up into little balls and bake them at 350 until light golden brown. I only baked them about fifteen minutes, they were still very soft and moist, but it was just enough to set them so they weren’t mushy.