This is a staple at our house. Everyone has to fight over it: Greys, cockatiel, cats, and me. Some humans might not find it sweet enough, if they are used to a lot of added sugars. You can substitute in any number of things, like shredded carrots or greens, or other fruits or berries. I try to use ones that have the highest nutrient content (dark colored berries or fruits, orange vegetables).
Carly Lu’s Blueberry Mango Bread
Preheat oven to 375 F. Spray 9″x11″ pan or 24 muffin tins with cooking oil.
fruit:
1 med. mango, diced
1 banana, mashed
1 cup diced raw yam, pumpkin or butternut squash
1/2 cup dried fruits (such as cranberries, cherries, apricots, papaya)
nuts (optional):
1/2 cup chopped almonds
1/3 cup chopped walnuts
grains & spices:
1 cup fine multi-grain or regular flour
2 cups 8-grain flour
2 T flaxseed meal
1/2 cup oats [Note: very important! -- Carly]
1 tsp cinnamon
1/2 tsp allspice
1 Tbsp baking powder
1 tsp baking soda
1 tsp eggshell powder**
pinch of salt
wet ingredients:
4 eggs
2 T vegetable oil (or red palm oil)
1 cup peach or plain organic yogurt
Blend ingredients listed in grains and spices in a large bowl. In another bowl beat together wet ingredients, then blend in mashed banana. Mix with dry ingredients until well blended. Stir in nuts. Stir in all fruits except blueberries. Gently fold in blueberries last.
Pour into tins or baking pan. Cook at 375 F for 25-35 minutes (toothpick or knife comes out clean; it should just be slightly brown on top)
* Tasty substitutions: Raw cranberries instead of blueberries for a tarter variety. Cooked pumpkin instead of bananas for a boost of Vitamin A.
** For calcium. You can just throw in the washed shells from the 4 eggs if you don’t mind crunchy. I save them, let them dry out in a warm oven, then grind them into a fine powder in a coffee grinder. I can use the powder in this bread, mix it into sprout toppings, or add to the kitties’ raw food.
Adapted from “Blueberry Almond Muffins” in The Healthy Bird Cookbook. Not just for birds!
