1 package Harrison’s Birdie Bread
1 package Just Tomatoes Mango
2/3 package Just Tomatoes Strawberries
1 package Goldenfeast Coconut Cubes
1 large size egg
1/2 cup extra water
1 tablespoon olive oil

Follow directions on the Harrison’s Birdie Bread package for preparing your birdie bread with water, egg and oil.

Pour in the extra 1/2 cup of water to the mixture, the fruit will absorb the extra moisture.
Stir in the Just Tomatoes Mango,  Goldenfeast Coconut Cubes and Just Tomatoes Strawberries.
Mix well coating all fruit with the bread mixture.
Pour mixture into mini muffin or cupcake pan and bake at 350 degrees for approximately 25 minutes, or until toothpick comes out clean.
Oven temperatures can vary so be sure muffins are done.
Sprinkle remaining strawberry slices and pieces onto the top of the baked muffins.
Thoroughly cool muffins before serving to your bird.
Cooked muffins can be placed into freezer bags and removed daily for a fun treat each day.

By Alyson Burgess

4 apples, cored and sliced
1 1/2 cups shredded carrots
1/2 cup chopped nuts
1/4 cup raisins
1/4 cup dried banana chips
1 tbsp. wheat flour
1 egg (shell optional, washed well)
1 tbsp. pure vegetable oil
1 cup fruit juice
3 tbsp. honey

Preheat oven to 350 degrees.
Arrange the apple slices in the bottom of a 1 quart baking dish.
Place the dried banana chips, raisins, carrots and nuts on top of the apples and set the dish aside.
In a medium sized mixing bowl, combine the egg, vegetable oil and fruit juice.
Pour this mixture over the fruit and nut arrangement in the baking dish.
Sprinkle the wheat flour over the dish as evenly as possible.
Next, drizzle the honey over the entire dish and place it in the oven.
Bake the dish for approximately 45 minutes.
When done, allow it to cool to room temperature before serving.
This recipe will only keep for a day or so in the refrigerator.

1/2 jar of sweet potato baby food
4 slice of whole wheat bread
2 eggs
1 teaspoon peanut butter
Millet Seed

Mix 2 eggs and sweet potatoes together.
Dip bread into mixture and cook in a non stick or lightly greased frying pan on both sides until golden brown.
Cut bread into small pieces.
Spread a tiny bit of peanut butter on each piece and sprinkle millet seed.
SUGGESTION – You may also sprinkle a little bit of cinnamon powder along with the millet seed.

1 1/2 teaspoons baking powder
1/2 cup soft butter
1/2 cup chopped apple
1/2 cup shredded carrot
1/2 cup shredded cheddar cheese
1/2 teaspoon baking soda
2 cups whole wheat flour
2 eggs with shell  (washed well)

Preheat oven to 350 degrees.
Mix dry ingredients.
Put washed eggs with shell in blender.
Add butter, apple, and carrot to the eggs and mix in blender.
Mix with dry ingredients.
Fill greased muffin tins.
Bake 20-25 minutes at 350 degrees.