A local avian veterinarian recommended that I get one of my parrots to eat sweet potato and brown rice, as they would be good for his digestive system. This simple sweet potato biscuit recipe is a result of my quest to find an easy way to get him to do just that. So far, it has been a hit with my flock!

Ingredients:

1 15 ounce can of organic sweet potato puree
2 c. brown rice flour
1 egg
Tumeric, ginger, and cinnamon to taste
Sesame, chia, and flax seeds

Optional ingredients:

Chopped cranberries (I used freeze fried, but fresh or frozen may also work)
Walnuts
Other herbs and spices (I added a little crushed dehydrated dandelion)

Directions:

Mix tumeric, ginger, cinnamon and additional, optional dried herbs together with the brown rice flour. Add egg. Mix in sweet potato puree. Add any additional optional ingredients (chopped cranberries and/or walnuts).

Place sesame, chia, and flax seeds on a plate. Form dough into small balls, flatten, and dip both sides of the flat biscuit dough piece in seed mixture.

Bake at 350 F on lightly greased baking sheet for 20-25 minutes until lightly browned.

Let them cool completely before serving. Divide into batches that will last several days and freeze those you won’t use within a few days. After you finish a batch, just pull the next from the freezer, thaw, and serve!