Tag: bread

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Firecracker Flatbread

If your parrot has a taste for spicy things, this is the perfect recipe.

Ingredients:

  • 1/2 cup rolled oats
  • 1/2 cup wheat flour
  • 1/4 cup warm water
  • 2 tbsp. coconut oil (or olive oil)
  • 1/2 tbsp. dried crushed peppers
  • 1/2 tbsp. flax and/or sesame seeds
  • 1/4 cup diced fresh peppers

    • Directions:

    1. Preheat oven to 350′ F.
    2. Use a food processor to pulse the rolled oats into a flour consistency and put into a medium bowl. Whisk in the wheat flour.
    3. To the flour, add in extras like dried crushed peppers, seeds, and diced fresh peppers. Try fresh jalapenos, bell peppers, or red and green chilis.
    4. Pour into the mix the warm water and oil (if using coconut oil, make sure it is liquid, not solid). Knead together, dough will be slightly sticky.
    5. Place the dough on a lined cookie sheet, and cover with a large sheet of waxed paper. Use a rolling pin to roll the dough out very, very thinly. You can pre-score the dough into squares or rectangles, or break into bits after cooking.
    6. Bake for 15-20 minutes. For better crispness, move the flatbread to a cooling rack. Let cool until crispy, break and serve!

    Remember! When cooking with peppers, remember to wash your hands thoroughly and do not touch your face or eyes to prevent irritation.

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    Bird Fruitcake

    This delightful twist on a holiday fruitcake is simple and tasty. Bake in mini-muffin tins for convenient portions that can also be stored in the freezer for later.

    Ingredients

    • 1/4 cup softened butter
    • 1 egg
    • 1 1/3 cup flour
    • 1 14.5 oz canned fruit cocktail (lite syrup or water packed)
    • 2 tbsp raisins
    • 2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
    • 1/4 tsp ground clove
    • 1/2 cup chopped unsalted nuts (walnuts, pecans, almonds, pistachios, etc.)
    • 2 tbsp shredded coconut (fresh, sweetened, or unsweetened)

    Directions

    1. Pre-heat the oven to 350 F.
    2. Open the can of fruit and strain the liquid. (This can be saved if you wish to soften the raisins.)
    3. *Optional* To soften raisins, place them in a small pot with the fruit liquid (or plain water). Bring to a light boil and cook for about 10 minutes.
    4. Spread the canned fruit pieces and raisins on a cutting board and chop finely.
    5. In a large bowl, thoroughly combine the softened butter with the egg.
    6. Slowly add in the flour, baking powder, and baking soda, mixing well.
    7. Add in the cinnamon, nutmeg, clove, nuts, and shredded coconut. Stir until everything is combined.
    8. Spray the mini-muffin tins with non-stick spray, or lightly grease them.
    9. Fill with batter 3/4, and bake for about 25 minutes. (Longer times may be needed for regular muffins or small loaf sizes. Like other baked goods, insert a toothpick into the center and remove, if it comes out clean it should be fully cooked.)