The biscuit template is very simple: flours (with no raising agent), seeds and water. Use the following highly nutritious recipe as a starting point. Keep these cookies as a treat rather than a daily dish.
You can use millet seeds in your cookie mix
- 3 tbsp chopped vegetables and greens
- 100g wholemeal flour
- 100g maize flour (cornmeal)
- 60g crushed budgie pellets OR ground, mixed seeds and grains
- 1 small carrot, grated
- 1 dried fig, finely chopped
- 60g mixed seeds, whole
- 150ml water
Mix all the ingredients together to form a stiff dough. If it’s too dry, add a little more water; if too wet, add a little more flour. Roll into small balls in the palm of your hand, and place them on a floured baking tray. Flatten each ball until it is 1cm thick. Prick the biscuits all over with a toothpick. Bake at 180C for 15 mins.
The biscuits can be stored in an airtight container, or sealed plastic bags in the fridge (remove from fridge at least one hour before serving). Once again, make sure your ingredients are all organic.