Sweet potato snowflake balls
- 1-2 sweet potatoes
- 1 cup chopped nuts (pecans, almonds, walnuts, pine nuts)
- 1 banana (peeled)
- A handful of coconut flakes
- 100ml unsweetened apple juice
- 1 cup jumbo oats
Boil 1 or 2 large sweet potatoes, on the hob for 20 minutes, drain and mash. Add the peeled banana, jumbo oats and chopped nuts and mix together. Add the apple juice bit by bit, until the mixture is sticky. Roll with your hands into balls 1 inch wide. Shake in a bag of coconut flakes until completely covered.
Serve or freeze for later use.
Seedy suet bars - for garden birds
- 1 1/2 pound of lard
- 2 cups birdseed mix
- 2 cups sunflower seeds
- 2 cups whole grain flour
- 1 cup dried fruit
Melt lard on a low heat, mix all other ingredients together in a mixing bowl. When the lard has completely liquified add to bowl quickly then pour mixture into a tin 9 x 12cm, lined with parchment paper. Let the mixture set in a fridge, cut and serve in a wired bird feeder.
Banana and cashew butter cookies
- 2 bananas
- The juice of one lemon
- 250g roasted cashew nuts
- 50g Black sesame seeds
Preheat oven to 240c (fan oven), or gas mark 8. Line a baking tray with parchment paper. Chop bananas into thin slices and lay flat on the baking tray and squirt lemon juice over the top. Place in the oven for 90 minutes, turning ever half an hour.
Once the banana chips have dried allow to cool and prepare the cashew butter. For this you will need a good quality blender or food processor. It’s easier to crush and chop by hand so not to damage the blades at first, then blend the cashews for 8-10 minutes until soft and smooth. Spread cashew butter on to banana chips and sprinkle a pinch of sesame seeds on top.
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