Ready to eat red pepper and cilantro birdie bread!

Birdie bread is a great treat for your budgies!

It was fluke that we even came up with this recipe when we did not have all of the ingredients we needed for our usual one, but after tossing these ingredients together it quickly became our budgies favorite and we are happy to share it with you!

This recipe will make approximately 35-40 1 inch pieces of birdie bread. It can easily be frozen and defrosted later if your flock will not be able to finish it in a couple of days while it is at its freshest.

Egg

Whole wheat flour

Whole grains

Pellets

Red pepper and cilantro

• A 7 1/2 x 5 1/2 pan for baking
  
• 1 Whole egg (shell removed)
  
• 1/2 Cup whole wheat flour
  
• 1/2 Cup pellets.
  
• 1/2 Cup whole grains or seeds. Here we are using whole wheat, milo millet, while oats and corn.
  

• 2 Tablespoons flax seed
  
• 3 Tablespoons fresh chopped cilantro
  
• 3 Tablespoons fresh diced red pepper
  
• 1/2 Cup water
  
• 1/8 Teaspoon baking soda
  
• 1 Drizzle extra virgin olive oil, about a teaspoon, plus a little more for greasing the pan.
  

Crack and lightly beat the egg with the water and extra virgin olive oil.

Mix the pellets in with the wet ingredients above and let them sit for 5 minutes to soften slightly before adding anything else. You can easily leave them whole by give them a couple of minutes to soften up before adding the rest of the ingredients.

1 Egg

1/2 up pellets

1/2 Cup whole grains

1/2 Cup whole wheat flour

While the pellets are soaking, wash and dice up your red pepper and fresh cilantro.

Add to the egg/pellet mixture your whole wheat flour and mix well, then add in the grains and flax seed and mix again. Toss in the red peppers and cilantro to finish the mix at the end to avoid breaking them up too much. 

Preheat your oven to 325°. We like to use our toaster oven since it is the perfect size for the pan and takes almost no time at all to preheat.

Take your 7 1/2 x 5 1/2 pan and lightly grease it with a small drizzle of extra virgin olive oil, then poor in your ready to go mixture.

Lightly move the pan from side to side so it settles evenly all over to avoid it baking too much in some areas and not enough in others.

Ready to bake mixture

Bake the bread at 325° for 10 minutes, or until a tooth pick inserted into the center comes out completely clean.

Baked birdie bread

Let the bread sit for 10 minutes or so to cool on the outside before removing it from the pan to avoid breaking it apart. Lightly run a knife along the outer edges of the pan to help prevent sticking. Once it is cooled for 10 minutes, remove it from the pan place it on a cutting board to finish cooling until it is room temperature.

Using a sharp bread knife slice the birdie bread into 1 inch square pieces, or whatever size you would like, and watch your flock to crazy!

Ready to cut and eat!