And here is the recipe for a delicious healthy crispy cookie for birdies 
You can vary as much as you want with all kinds of tasty ingredients.
Use less oily seeds if you have birds that are sensitive to them.
Actually, you can endlessly combine.
1 tbsp hemp seeds
1 tbsp black seed
1 tbsp mixed organic parrot seed
1 tbsp chestnut flour (you can use any other type of flour or crushed pellets!)
1 tbsp cooked and mashed sweet potato
3 walnut halves
3 half pecans
5 shelled unroasted pistachio
This is ground in a mortar.
1 half tbsp black sesame seeds
1 half tbsp white sesame seeds
1 half tbsp shelled sunflower seeds
pinch of cinnamon
1 dried pepper shredding
Surprise:
corn and pomegranate seeds
Preparation:
Boil the sweet potato, and if it is cooked, you mince it with a fork.
Preheat the oven to 100˚ C (212˚ F).
Grind the nuts finely. I do it in a mortar, but you can dot it in many ways.
Put all ingredients in a bowl and add a tablespoon of mashed sweet potato.
Mix with your hands until there is a firm ball, otherwise use a little more flour to make it more firm. The malleability must be good: not too dry and not too wet …
I have some coockie cutters in diverent shapes, here I use a small round cutter.
Put some dough in the cutter.
Press firmly.
Put a piece of corn or pomegranate above it (you can use everything in the middle; like the favorite fruit or nuts from your parrot).
Remove the cookie from the mold and place it on an oven rack, covered with foil.
Bake in the oven for about 30-40 minutes at 100˚ C (212˚ F).
Let the cookies cool down for about an hour and store in a sealed tin.
You can freeze the cookies, they will remain crisp.
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