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!
1 15 ounce can of organic sweet potato puree
2 c. brown rice flour
Tumeric, ginger, and cinnamon to taste
Sesame, chia, and flax seeds
Chopped cranberries (I used freeze fried, but fresh or frozen may also work)
Other herbs and spices (I added a little crushed dehydrated dandelion)
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!