This is not for human consumption, is not low-carb, and I’m not providing nutritional info! 🙂 Oh My! But I thought I’d share this recipe for those out there who are dog lovers with a dog on your Christmas shopping list. If your fur friends have many skin allergies, these have been tolerated by my allergy-ridden pooches for years now. I started making these for my two rat terriers (a breed often plagued with skin allergies) about 10 years ago and it’s the only treat my dogs have tolerated without serious allergic reaction.
This recipe makes a HUGE 13×15″ jelly roll pan full which cuts into 195 1″ squares. So a batch lasts me over a month for two toy breed pups. If you have larger dogs, you may prefer to cut into larger pieces. I freeze them in a gallon plastic bag and just take out a small baggie full each week and keep down in the refrigerator.
My dogs just adore these things!! They go wild when I take them out of the oven to cool! If using for training treats, to avoid weight gain from over-treating, just break these into even tinier pieces! If your dogs have allergies to either wheat or oats, obviously these won’t work for you. You could substitute flax meal for the flour but I don’t know about subbing for the oats. Sorry. I’ll have to let you experiment there on your own. Fortunately, my dogs are apparently only allergic to soy and possibly brewers rice/yeast, so often in commercial treats.
I have made these with beef liver, beef heart, chicken liver, chicken hearts, pork liver, pork heart. You could use sheep organ meat if you have access. They are received well no matter which meat I use. 🙂
INGREDIENTS:
1 c. whole wheat flour
3 c. whole rolled oats
1 lb. carton chicken livers (with juice), beef liver or pork liver
2 eggs
¼ c. oil
DIRECTIONS: Preheat oven to 350º. Process liver in a food processor until smooth. It’s vile looking, but try not to dwell on that. Add the eggs, oil, flour and oats and pulse until well blended. Scrape out onto a 13×15″ jelly roll pan that has been sprayed or oiled well. Using a rubber spatula, spread out evenly, trying to make it as evenly thick as possible. Bake at 350º for 10-12 minutes until center is dry to the touch. Remove and cool. Cut into 1″ squares. When totally cool, use a metal spatula to remove them from the pan. Store in a gallon ziploc bag in your freezer until ready to use. The recipe rating below came directly from my two dogs. 🙂
Buttoni's Low-Carb Recipes 