These cakes are low on “additives”, making them safer for wildlife, and low on salt (which can be omitted entirely) - additions and subtractions can be made. They are not a “dog biscuit” recipe, so you don’t have to worry about that hanging around in the back of your head, either.
Wet Ingredients:
1/2c Honey
2 Md/Lg Eggs.
1/2c Oil
Dry Ingredients:
1c Nuts (Sunflower, Pumpkin, Sterile Hempseed) - if you do not intend to eat them, feel free to substitute any wildlife friendly blend, including songbird seed blends. Dried fruits, BUT NOT RAISINS, may be used. Avoid raisins and chocolate as they are deadly to a lot of animals.
1 1/2c Wheat flour (have yet to try the gluten-free flour on this one)
1/4tsp Salt.
Mix your wet first, add the dry. Combine. If it's still too sloppy, add more flour, or more crunchy bits.
Grease a baking sheet and zap ‘em at 350 for about ten minutes. Cool on racks. They will be soft, chewy, puffy, mountains of joy. If you use a human-and-wildlife-friendly blend of seeds you can chow down too. When made with flaxseed, pumpkin seeds and sunflower kernels these things are filling, and delicious.
1/2c Honey
2 Md/Lg Eggs.
1/2c Oil
Dry Ingredients:
1c Nuts (Sunflower, Pumpkin, Sterile Hempseed) - if you do not intend to eat them, feel free to substitute any wildlife friendly blend, including songbird seed blends. Dried fruits, BUT NOT RAISINS, may be used. Avoid raisins and chocolate as they are deadly to a lot of animals.
1 1/2c Wheat flour (have yet to try the gluten-free flour on this one)
1/4tsp Salt.
Mix your wet first, add the dry. Combine. If it's still too sloppy, add more flour, or more crunchy bits.
Grease a baking sheet and zap ‘em at 350 for about ten minutes. Cool on racks. They will be soft, chewy, puffy, mountains of joy. If you use a human-and-wildlife-friendly blend of seeds you can chow down too. When made with flaxseed, pumpkin seeds and sunflower kernels these things are filling, and delicious.
