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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Between the two of them, my husband and dog are allergic to many of the common ingredients in dog treats. There are also a lot of ingredients in commercial treats that I avoid on principle. I came up with this recipe to satisfy a need for soft and tasty training treats that meet our needs and our dog's tastes. Adjust the seasonings or substitute another fruit or vegetable for your dog's own needs. Ingredients:
20 ounces chicken livers |
2 1/2 cups quick-cooking oats |
1 teaspoon baking powder |
1 teaspoon dried parsley |
1 teaspoon dried rosemary |
3/4 cup blueberries (frozen is fine) |
1 tablespoon olive oil |
Directions:
1. Preheat oven to 350°F.
2. Combine all ingredients in a blender or food processor.
3. Puree until smooth and well mixed (it may be necessary to add more water or oats, depending on how wet the liver is; I do not drain mine).
4. Line two 13x9 pans with nonstick foil or parchment paper.
5. Divide the puree between the two pans and spread evenly.
6. Bake at 350 for 25 minutes, until tops are no longer moist and cakes can be lifted from the pans (the bottoms will be golden brown).
7. Allow to cool slightly, then cut with a knife or pizza cutter into small pieces. For training treats for a small to medium sized dog, aim for pea-sized pieces.
8. Freeze treats that you will not use in the next few days.
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