In medium bowl, mix gelatin with 2 tablespoons water; let sit 1 minute.
Boil 1/3 cup water and pour into gelatin, stirring until gelatin dissolves completely.
Add in birdseed and mix until well coated.
On cookie sheet lined with parchment paper, lay out molds. Spoon birdseed mixture into molds and press down to compact seeds. (Note: Mixture will be sticky.)
Using drinking straw or chopstick, make hole in mold where string will go.
Refrigerate overnight.
In the morning, gently remove birdseed from molds. Lace string or ribbon through to hang outside.
Recipe Notes
Shelf-life & storage: Store in air-tight container in refrigerator 3-4 weeks.
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