Cook four large sweet potatoes* (makes about two cups).

Peel and mash. In a large bowl, combine the sweet potatoes with:

• 1 cup whole wheat flour
• 1 cup cornbread mix (I use Martha White Hot Rize)
• 1 cup regular uncooked oatmeal
• 1 cup chopped nuts (pecans, walnuts, almonds, pine nuts)
• 1 cup chopped fruit (apple, banana, or dried fruit)
• 1/4 cup raw wheat germ
• 1 Tablespoon wheat grass powder (optional)
• 1 teaspoon cinnamon powder
• 1/2 teaspoon ground cloves
• 1 Tablespoon baking powder (non-aluminum from health food store)
• 4 beaten eggs (may include crushed shells)
• 1 cup unsweetened applesauce
• 1/3 cup oil
• 2 Tablespoons nut butter (almond, cashew, peanut butter)
• Juice--enough to moisten to cake batter consistency (about two cups) I use unsweetened apple juice or papaya juice.

Pour the batter into two large well-buttered pyrex baking dishes. Sprinkle the top with sesame seeds. Bake at 400 degrees for 30 minutes. Cool and cut into squares. May be frozen for later use. This recipe makes a heavy moist bread, more like banana bread than light cake texture, but birds of all ages love it!

*You may substitute solid pack pumpkin for the sweet potatoes. Use 100% pumpkin and not the pumpkin pie mix.