Flying squirrel diet

[Pierre]

Can the recipe be posted here? Always good to know great options to get picky ones to eat well!

[mouse_oh]

I started the habit of cleaning and freezing acorns and black walnuts (my neighbor has four trees) last years. We have two refrigerators; one freezer is half filled with acorns and walnuts. Saves money and my babies in the back yard love variety.

[Scooterzmom]

I will be glad to send it this evening a little later. Have to run out for an hour or so.

Marty

I would really like to get the recipe too. Could you please email it to me?

[UDoWhat]

Darwinsmomma, Pappy, Pierre, Scooterzmom,
PM's and e-mails sent. Happy to help.

Marty

[Darwin's Momma]

Darwinsmomma, Pappy, Pierre, Scooterzmom,
PM's and e-mails sent. Happy to help.

Marty

[AMatthew]

It has to be easy or I can't do it.

Marty

Hello, would you mind sending me the recipe mentioned in this thread? I’m always looking for easy to make healthy treats.

[TomahawkFlyers]

Squirrel Block Recipe
Squirrel Refuge Version

Preheat oven to 205 degrees Fahrenheit
Prep time 25 Minutes, Bake time 90 Minutes

Ingredients:
· 3 cups nuts (walnuts, pecans, almonds, filberts, or a mix of these. Mixing Pecans and Walnuts with one of the other nuts ensures balanced Vitamin E.)
· 150 grams or 1/3 bag Henry’s Healthy Protein powder
· 3 Large Eggs
· 2/3 Cup Whole Wheat Flour
· 2 tsp Vanilla
· 2 tsp Aluminum-Free Baking Powder
· 1 to 2 Tbs water
· 33 grams or 1/3 bag Henry’s Vita-mins

Required Recipe Tools
· Grinder or food processor to finely grind nuts
· Electric Mixer (standing mixer works great with the bread hook)
· Gram scale and or measuring cup
· Rolling Pin
· Plastic sheet or pastry cloth (preferred) or oiled surface
· Parchment paper (preferred) or lightly greased cooking sheet
· Pizza cutter (preferred) or sharp knife

Preparation
1. In bowl number 1, measure out whey protein and set aside.
2. In bowl number 2, break open the three eggs and add vanilla.
3. In bowl number 3, add the baking powder and Vita-mins.
4. Grind the nuts as finely as possible (without turning into nut butter).
5. In bowl number 4, add whole wheat flour and ground nuts.

Mixing
5. Place the contents of bowl number 2 into the mixer and mix on medium-high speed until eggs and vanilla are thoroughly combined.
6. Add the contents of bowl number 3 into the mixer.
7. Mix medium-high speed, scraping the sides as needed, until smooth.
Note: the baking powder will begin to bubble when added to the wet ingredients and tend to clot until fully combined.
8. Add the contents of bowl number 1 to the mixer and mix on medium speed until mixed well and fairly smooth. Mixture should be sticky.
9. Slowly add the contents of bowl number 4 to the mixer, mix on low speed, scraping the sides. The mixture will be dry. If too dry, add a small amount of water.

Rolling
10. Roll out dough to 1/3” to 1/2” inch thick and shape into rectangle with your hands. The dough is very thick and somewhat stiff. You did it right if the dough is difficult to roll and shape!
11. Place the dough on parchment paper or lightly greased baking sheet. Tip: Roll it out on a plastic sheet so it easily transfers to the baking sheet.

Baking
12. Bake in oven at 205 degrees Fahrenheit for 90 minutes. The low baking temperature helps keep the vitamin and mineral chemical structure intact making a healthier block.
13. When done, remove from oven and let cool for 10 minutes.
14. Using a pizza cutter or sharp knife cut lengthwise 1/2 to 3/4 in apart.
15. After making all lengthwise cuts, turn and cut crosswise until small cubes are formed.
16. After cutting, let cool for two hours.
17. Place on a paper towel to help absorb additional nut oils, if desired.
Storage
18. Once completely cool, place block in bag or closed container in the refrigerator (lasts for two to three weeks) or the freezer for longer storage.

[Mel1959]

Thank you for posting this.