I’m pleased as punch to run this recipe, a guest post by Kristin Crouch (@deltagardener) of That Bloomin’ Garden. She mentioned on Twitter a few weeks back that she was making nut-free bird suet cakes, and I
strong-armed asked her to come share the recipe.
It occurs to me that our having chatted about bird food on something called “Twitter” is sort of corny, but hopefully in an endearing way.
Most people don’t realize this but in houses–like ours–where someone has a severe nut allergy, many bird seed bags and nature recipes that include peanuts and peanut butter are a no-go. That’s why I was so thrilled that Kristin volunteered to share her bird “cookie” recipe. When we try this one here, we’ll likely use Sunbutter–which is made of sunflower seeds. Why? Because it’s available here in The States and we keep it in our pantry!
Yields 26 cookies (but just for the birdies to eat!)
2 cups lard
2 cups No Nuts Butter (This is a Canadian company.)
1/2 cup nyjer and black sunflower seed (“Finch Feast“)
1/4 cup dried fruit, cranberries or raisins
2 1/2 cups rolled oats
2 1/2 cups cornmeal
1 cup all-purpose flour
Place 26 cupcake liners on a tray or in cupcake pans. Melt lard and No Nuts Butter over low heat until completely melted. While lard is melting, mix dry ingredients together in a large bowl. Add melted lard and No Nuts Butter mixture to dry ingredients and mix until well blended. Immediately ladle batter into cupcake holders, filling then 2/3 full. Place in refrigerator for 5 minutes. Remove and poke a hole in each bird cookie using a chopstick. This must be done before the cookies are too hard. When it’s time hang the cookies outside in a tree, thread a piece of ribbon or string through the hole and tie to branch. The bird seed cookies can be frozen until needed.
UPDATE: A few days after this post ran, Kristin ran a blog post on this recipe with more detailed photos. You can see it here.