Here is a yummy cake recipe that you can bake, cut up and freeze. Take out as much as you need, when you need it.

225g whole wheat flour, nutty wheat flour is also good
1-1/2 tablespoons cinnamon
4 beaten eggs with shells
110g olive oil
110g runny honey
225g grated carrot
110g grated courgette
1/3 cuttlebone roughly scraped off with a knife
55g coconut
55g raisins
55g chopped walnuts

Method:
Pre-heat the oven to gas mark 3 or 170 degrees C or 325 degrees F
Mix together the flour and cinnamon
Add everything else– add carrot and courgette last
Stir thoroughly
The mixture should not be too runny or too stiff, add flour or water as you require
Pour the mixture into a well greased 450g loaf tin and bake for 60 -80 minutes
The cake should be firm to the touch and a skewer come out clean after plunging into the cake
Leave in the tin to cool for 10 minutes
Turn out onto a cooling rack
Cut up and freeze.

How yummy is that ?
Last day of the Easer weekend to bake for your bird, remember your feathered friend would love to be in the kitchen with you!

Till next time….