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  • Writer's pictureSandra Witt

Basic Pellet Recipe

This recipe is a great way to use up left over chop and fruit to reduce waste. I make fresh chop every few days. If my birds don't finish it all then I will bag it up in 1/2 cup portions and freeze it. Some feed frozen chop but my birds never liked it so I thaw it and puree it and make pellets out of it. Healthy and reduces waste so here's the basic recipe...

  • Start with 2 frozen bags of chop and 2 frozen bags of fruit. Puree both together in a food processor. Mix should be very loose.

  • Add 1/4 c each of almond butter and pureed sesame (tahini) plus 1 tbsp coconut oil (I use all organic and no salt added) you can substitute red palm oil if you want. Puree all this until it is creamy and well mixed.

  • Add in 1-2 tbsp agave syrup for sweetening

  • 1 tbsp baking powder (aluminum free)

  • 1/4 c mixed seeds: shelled hemp, flax, chia, poppy, celery, fennel

  • 1 tbsp red pepper flake and 1 tsp cayenne

Pulse in the processor until well mixed; batter will still be thin. Add your flours ... I like to use 1/3 cup of each of the following, but only equalling one cup (so pick any 3). If you want to only use one kind of flour that's fine but add 1/3 c at a time. You want your mix to be the consistency of a thick frosting so it is easier to pipe it out.

  • Coconut flour

  • Almond flour

  • Quinoa flour

  • Buckwheat flour

Using a size 21 star piping tip, fill your bag and pipe your pellets onto a cooking sheet lined with parchment paper. This batch makes about 3 full sheets of pellets. Set the oven to 350 deg F when you're about half done piping.

When your oven hits temp put the pans in the oven on 3 racks equally spaced. Set timer for 10 mins. After 10 mins rotate the pans ... top pan to the bottom rack, middle to top, bottom to middle. Set timer for 10 more minutes. At the end rotate one more time (same drill). At the end of 10 minutes, if you're done then turn off the oven and leave the pellets to dry. If making another batch move them to a wide, open container and finish baking others.

At the end of your bake, spread them all out on the sheets and leave them in the oven to dry. They will be cake like after baking but will dry to crunchy over the next several days. After they have cooled completely transfer to a large open container and store in the fridge. Toss every day until they're crunch and dry. Then I move mine to a freezer bag and store in the freezer like my store-bought pellets. They are good for at least 6 months in the freezer.

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