NANCY LITTLEFIELD’S BIRDIE BREAD RECIPE

3 CUPS ENRICHED YELLOW CORNMEAL        

3 CUPS QUICK OATMEAL

2 CUPS WHOLE WHEAT FLOUR

1 CUP SOY FLOUR

1 CUP GERMADE OR 9 GRAIN CEREAL

1 LARGE YAM, PEELED AND GRATED

1 TEASPOON IODIZED SALT

2 TABLESPOONS BAKING POWDER

3 TABLESPOONS CANOLA OIL

4 EGGS  (12 EGGS FOR BREEDING SEASON)

31/2 – 41/2 CUPS WATER, ENOUGH TO FORM A BATTER THE SAME CONSISTENCY AS CORNBREAD BATTER

1 15OZ. CAN OF SOLID PACK PUMPKIN

 IF YOU HAVE RED FACTORS

MIX TOGETHER TO FORM A STICKY BATTER AND TURN INTO TWO OILED 9X9 SQUARE PANS

BAKE AT 350 DEGREES FOR 40-45 MINS

BE SURE THAT THE CENTER OF THE BREAD IS FIRM TO THE TOUCH AND TOTALLY BAKED THROUGH THE CENTER

WHEN COOLED, GRIND UP AND ADD

1 TEASPOON PRIME VITAMINS, 2 TEASPOONS

DRY BEET POWDER, 11/2 CUP SONG FOOD,

1/8 CUP POPPY SEED, 1CUP WHEAT GERM,

1 CUP STEEL CUT OATS, AND 1 TEASPOON OF BETA CAROTENE OR JENNIFER’S COLOR ENHANCER  IF NOT ADDING QUINOA

TO INCREASE PROTEIN, RINSE AND COOK TWO CUPS OF QUINOA TO PACKGE DIRECTIONS (ADD    

COLOR ENHANCER WHILE HOT).  COOL AND FOLD INTO GROUND BIRDIE BREAD.

KEEP BIRDIE BREAD REFRIGERATED TO

PRESERVE FRESHNESS FOR UP TO 4 DAYS

MAY BE FROZEN

CAN BE KEPT IN THE CAGE ALL DAY,

BUT I LIKE TO REPLENISH LATER IN

THE AFTERNOON

FOR LESS BIRDS, THIS RECIPE MAY

BE HALVED

OMIT PUMPKIN IF THE BIRDS HAVE LOOSE DROPPINGS 

I LIKE TO ADD A SIDE DISH OF SOAKED SEED