Birdseed Cakes
Ingredients
(listed as combined)
- 4 cups no-waste birdseed
- 3/4 cup flour
- 1 envelope gelatin
- 1/4 c peanut butter
- 1/2 cup hot water
- 3 tb corn syrup
Possible Mix-Ins:
½ cup raisins
¼ cup pomegranate seeds
¼ cup coconut flakes
1/2 cup blueberries
Preparation
- Mix the seed and flour in a large bowl; add any mix-ins at this point.
- In a small ssauce pan heat the water to boiling and add the gelatin. Stir until completely dissolved. Add the peanut butter and corn syrup. Cook on low heat and stir until smooth and easy to work with – you want a syrupy consistency so that you can pour it over the seed mixture and combine throughout evenly.
- Pour the syrup over the dry mixture and stir until the seed mixture is thoroughly coated.
- Take the mold you want to use and tightly pack the mixture into it. (I use an old cottage cheese container with a quarter size hole cut out of the bottom.)
- Slide your hanging post through the center of the mold until you reach the bottom. (An old plastic container allows you to push the post through completely.)
- Set overnight allowing it to dry – if you have pushed the post through completely, set the mold on an open pitcher as I did above.
- Invert your mold, slide it off the birdseed cake and hang it in your birds’ favorite feeding spot.
~Enjoy your feathered visitors!