Ingredients
1 tsp each of sesame , flax, celery, and shelled hemp seeds (optional)
2 tablespoons Alfalfa powder
2 tablespoons Avi greens or freeze dried greens (powdered)
1 tablespoon of dried basil
1 tablespoon of oregano
1 tablespoon of cayenne pepper
1 tablespoon of red chili pepper flakes
2 tablespoons of unsweetened coconut flakes (if you're piping then powder these)
2 large sweet potatoes cooked and peeled or one can organic sweet potato puree
2 tablespoons of organic almond butter
1 banana
1/2 cup of unsweetened apple sauce
1/4 cup of coconut or regular water
1 cup of organic flour (use almond, coconut, quinoa, brown rice or mix several)
Binding agent - 2 tablespoons of chia seed in 7 teaspoons of water mix and set aside allowing it to become thick like an egg consistency or one egg white.
Directions
Heat oven to 350 deg F.
Mix the dry ingredients together and set aside.
Place wet ingredients in a blender or a food processor and mix until smooth.
Add dry ingredients and binding agent mix until smooth.
Use parchment paper to line cookie sheet and pipe out nickel- or dime-sized drops.
You could also use a small spoon to make drops.
Bake for 15 minutes then rotate sheets and bake another 15 min or until set.
Allow to cool and store in an open container in the fridge to dry.
Once completely hard they can be stored in a zip-top bag and refrigerated or frozen.
Source: Adapted from original recipe by Sandra Witt
For the Birds Parrot Rescue & Sanctuary