So one way I’ve learned to keep my birdie happy is…let him eat the crumbs left over. 😛
He’s in birdie paradise! (the tropical kind) 😉
Oh and if you want the recipe of what he’s eating…it’s posted below. 😀
Zucchini Bread, Gluten Free
1/2 Cup Vegetable Oil
1 Cup Sugar
2 Teaspoons Gluten Free Vanilla
1 1/2 Cups freshly shredded Zucchini
1/4 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
3 heaping Teaspoons Ground Cinnamon
1/2 Teaspoon Salt
1/4 Teaspoon Ground Cloves
1 1/2 Cups All Purpose Gluten Free Flour mix* (I used Bob’s Red Mill AP)
2 Teaspoons Xanthan Gum
1 Cup Chopped Walnuts or Pecans
Preheat oven to 350 degrees.
Beat eggs, sugar, and oil in a large bowl with electric mixer.
Add vanilla and mix well.
In a separate bowl, combine flour, baking powder, baking soda, cinnamon, cloves and xanthan gum.
Add dry ingredients to wet ingredients and stir by hand to mix well.
Add zucchinni and chopped nuts and stir to combine.
Pour into a greased 9×5 loaf pan and bake in a 350 degree oven for 60 minutes. Until a toothpick inserted into the middle comes out clean.
Let me know what you think of it.
*You can use Bob’s Gluten Free All Purpose Flour or the following All Purpose Flour.
All Purpose Gluten Free Flour
1 Cup White Rice Flour
1/2 Cup Tapioca Flour
1/2 Cup Cornstarch
Sift all ingredients several times through a sifter to make sure that they are well blended. Use this flour mix as you would regular all purpose flour.