- 8 oz. beef liver, preferably organic
- ¼ c. canola oil
- 2 large eggs
- 1 c. all-purpose flour
- 2/3 c. whole wheat flour
- Pre-cook the liver. (I usually bake it in a foil wrapper at 350 ºF for 30 minutes.)
- Puree the liver in a blender or food processor with the oil and about ½ cup water (as needed).
- Mix the liver puree with the eggs, flour, and as much water as necessary (about ¾ cup) to make a thick batter, about the consistency of very thick pancake batter.
- Spread batter onto a jelly roll or brownie pan and bake at 325 ºF for 25-30 minutes. If the pan is not non-stick, lining it with parchment or waxed paper will make cleanup easier.
- Let cool about 5 minutes before cutting with a pizza cutter. Stores about 2 weeks in the refrigerator. Freezes for about 2 months.
Variations: Use 2 cans tuna in oil or 8 oz cooked chicken instead of liver.
- 2-1/4 c. whole wheat flour
- 3/4 c. all purpose flour
- 1-1/4 tbsp. baking powder
- 1-1/4 c. peanut butter
- 1 c. milk
- Combine flour and baking powder in a large bowl.
- Combine milk and peanut butter in a separate bowl and mix until smooth.
- Gradually stir peanut butter mixture into flour in the larger bowl.
- Knead dough by-hand and roll-out on floured surface to desired thickness. Cut-out treats.
- Place aluminum foil on cookie sheet and bake 15 minutes at 400 ºF. Cool before storing.
Note: Cooking time may vary depending upon thickness.
- 4 c. whole wheat flour
- 3/4 c. vegetable oil
- 2 eggs, beaten
- 1-1/4 c. shredded cheese
- 1-1/4 c. milk
- Measure flour into a large bowl. Gradually stir-in vegetable oil, cheese, beaten egg, milk and blend well.
- Roll-out dough to desired thickness. Cut-out treats and place on lightly greased cookie sheet.
- Bake 25 minutes at 400 ºF. Cool before storing.
Note: Cooking time may vary depending upon thickness
* These recipes have been in my arsenal for many years, but I no longer remember who provided them or where I obtained them. I do not claim any credit for creating them.