3 tbsp. oil
3 large egg white
2 cup whole wheat flour
1 1/2 cup instant oats
1 tsp. cinnamon
1 tsp. baking soda
3/4 cup thawed frozen apple juice concentrate
1/4 cup thawed frozen pineapple-orange concentrate
1/2 cup chopped walnuts or pine nuts
1 pkg. Sun Maid Fruit Bits

Beat egg white and oil until frothy, then add juice and blend.
Add flour, oats, baking soda and cinnamon and blend well.
Stir in walnuts or pine nuts and fruit bits.
Place teaspoonfuls on cookie sheet and bake at 350 degrees for 10 minutes.

1/2 cup of uncooked oatmeal
1 cup of water
1/2 tablespoon raisins
1/2 tablespoon chopped apples
1/2 tablespoon of chopped nuts
1 tablespoon of pellets
2 pinches of cinnamon

Cook under low heat, stirring occasionally until oatmeal is fully cooked.
Let cool and serve.
Any leftovers can be stored in the refrigerator for 3 days.

By Alyson Burgess

1/2 banana
1 egg (shell optional, washed well)
1 cup quick oats
1/2 cup wheat flour
1/8 cup millet
1/2 cup water or unsweetened fruit juice

Blend all ingredients together in a mixing bowl.
Spread the resulting paste onto a clean, microwave safe plate.
Microwave on high heat for 3 1/2 minutes.
Remove from microwave and let cool.
Cut into shapes or strips, and serve.

Leftovers can be refrigerated and stored for up to 3 days.

Birds just love to chew, lick and nibble these sweet glazed treats.

Lollipop or popsicle sticks
1/2 cup edible seeds or seed mixture
1/2 cup chopped nuts
1/2 cup mixture dried fruit
1 egg
Honey

Set oven to 150 degrees or its lowest setting.
Preheat the lollipop or popsicle sticks by arranging them on a cookie or baking sheet and placing them in the oven.
While the sticks are heating, add the seeds, nuts and dried fruit to a small mixing bowl.
Crack the egg into the bowl and mix everything together until the egg is completely incorporated into the mixture and all the ingredients are coated and sticking together.
Once the sticks are hot, remove them from the oven, and turn the heat up to about 200 degrees.
Let the sticks cool just enough so that you can handle them safely, but they are still very hot.
Form lollipops by taking tablespoon sized clumps of the mixture, and forming them into balls around the hot sticks.
Place the lollipops back onto the cookie or baking sheet and place them into the oven.
Bake them for 20-30 minutes or until the lollipops are toasted.
Remove the lollipops briefly and using a pastry or basting brush, brush honey over the entire surface including the stick.
Once they are all coated, return the sticks to the oven and bake for 5 more minutes.
Remove the lollipops and allow them to cool completely before serving them to your bird.
Lollipops can be stored in an airtight container.

These can be made to suit any size bird by altering the size and ingredients used.

by Teresa Schnurr

1 cup Kashi baby food cereal
2 large jars squash baby food
1 egg
1 can cream corn
1 banana
1/2 cup Australian Goldenfeast Blend
1/2 cup flax seed
1/2 cup millet meal
1 1/2 cups spelt flour
1 pkg. chopped nuts (your choice)
1 tsp. baking powder (non aluminum)
1 tsp. baking soda

Mix all ingredients together.
Bake at 350 degrees for 70 minutes in convection oven.

This recipe makes 4 small loaf pans.