My birds love bird bread! But I have been making it with jiffy mix and that isn't very healthy for them. Can anyone suggest any healthy alternatives? Something I can make from scratch maybe?

My base for birdie bread is cornmeal (not self rising type) depending on batch size 2 or 3 eggs, and usually either soymilk or fruit juice to thicken. Throw in whatever your bird likes, put in oven at 375, cook for 12 minutes, serve.

Last batch was a tropical fruit batch and had wheat germ, ground flax, strawberries, banana, pineapple, cantelope, honedew and grapes pureed and then mixed into the dough.

tiffany, check this out... we make this kind of bread for valo and bella and both of them love it... i like it because i know exactly what's in there...

Birdie Bread for Amateur Bakers

Here's the recipe I use:

*10 Fresh spinach leaves
In light of the recent Spinach scare, I am now using fresh or frozen chopped collard greens instead.
6 Eggs blended with shells (washed good)
6 Carrots - peeled and grated
1 Pound peanut butter
2 - 3 Tbsp. Molasses
2 - 3 Tbsp. Honey
4 Cups water
1 1/3 Cups powdered milk
1 1/2 Cups wheat germ
2 Cups wheat flour
3 Cups corn meal
2 Cups 7 grain cereal
2 Cups Harrison’s Pellet Mash (optional, sometimes I add in pulverized pellets, sometimes I don't)
4 Tsp. Baking powder (Aluminum free)
2 Tsp. Baking soda (Aluminum free)
2 Cups apple sauce
1 can Pure Pumpkin
1 large cooked mashed sweet potato or two large jars baby food sweet potatoe. Fresh is better but if you're short on time the baby food will be fine.
2 jars baby food strained chicken
1 Cup chopped Macadamia Nuts (optional)
1 Cup chopped Walnuts
1 Cup chopped Peanuts, Pecans or Almonds
1 Cup unsalted Sunflower Seeds (no shells)
1 large bag shredded coconut
1 1/2 Cups hulled millet seed
¼ Cup Red Palm Oil
5 Tsp. Spirulina Powder (optional)
2 Tbsp. Anise Seed

Depending on how much extra goodies I add, I use more applesauce, baby food, or juice, if I need to loosen up the consistency.

Preheat oven to 300 degrees
Spread mixture one to one and one-half inches deep in lightly oiled (I usually use pure coconut oil) baking sheets. This recipe gives me 2 to 2 1/2 sheets full. Bake at 300 degrees for 30 minutes or until brown. When cooled, cut into squares and freeze for later use. Any unfrozen bird bread must be kept refrigerated to prevent spoilage.

Thanks for the suggestions! I will have to get cooking this weekend!