The avian gourmet—

David Okura’s Cockatiel Bread

Ingredients

• 2 cups Cockatiel crumbles
• 1 banana (very ripe)
• 1/3 cup wheat germ oil
• 1/3 cup vegetable oil
• 6 large eggs
• 2 heaping tbl canned pumpkin
• 1 heaping tbl applesauce
• 1 cup frozen mixed vegetables, thawed
• 1 cup cooked or canned pinto beans
• 1 cup boiled brown rice
• 2 cups cornmeal
• 4 tbl baking powder

Mix the first five ingredients in a food processor until you have a fine blend. Add the next three ingredients and continue to process. Add pinto beans and brown rice and process just enough to blend, not pulverize. Pour entire mixture into a large bowl, and add the cornmeal and baking powder. Stir. The mix should be about the consistency of cornbread batter. If it’s too dry add the liquid from the pinto beans. If there isn’t enough liquid, add water. When you have the desired consistency, pour into a 13 x 9 baking pan.