A recipe from Diana Eberhardt for the bird biscuit: mix 150 grams of tender oatmeal, 100 grams of mashed banana, 50 grams of shredded coconut, 50 milliliters of coconut milk and 30 grams each of ground almonds and sunflower seeds peeled, spread on a tray pan, cut into squares and leave for about 25 minutes. Bake at 175 degrees. However, as Eberhardt warns, the amorous labors of bird keepers may be in vain: “Some birds love biscuits, some don’t care.”
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