PARROT BREAD
by Jo Cormier - Tiny Rascals Aviary

1/2 cup vegetable oil or safflower oil

6 large eggs with shells (washed well)

2-4 tbs canned pumpkin (I personally use the whole can and increase ingredients accordingly- I also use very little if any oil)

2 tbs applesauce

1/2 cup of frozen vegetables

1/2 cup cooked lima or pinto beans

1/2 cup cooked brown rice

1/2 cup apple juice or any type

2 cups cornmeal

1 cup kamut flour

3-4 tbs baking powder (non aluminum)

1/2 cup millet

1/2 cup pellets

1/2 cup wheatgerm oil

1 very ripe mashed banana, mashed

Preheat oven to 350 F

Mix the millet, pellets, wheat germ oil, vegetable oil, banana, in a food processor until they become finely blended.  Add the eggs, pumpkin, applesauce and continue to blend.  Add the beans and rice and lightly mix. Pour into large bowl and add cornmeal, flour and baking powder.  Add juice if needed.  Mix until all ingredients are well blended and has the consistency of cornbread.  Pour into 9 x 13 greased/floured pan.  Bake 30-40 minutes or until done.  Serve warm with vitamins, minerals sprinkled on top.