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|Date:||4/17/2014 12:38:42 AM
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|Hi Wilberforce and Peatree,
we are all in pretty good shape here. The recipe is a good healthy one that all can enjoy.
Thank you for your support and votes during my campaign…I couldn’t do this without you.
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 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 (if available)
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.
Wing hugs, Chef Taz
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