4 cups fresh raw chicken liver, preferably organic
2 free range eggs
1⁄4 cup olive oil
2 cups instant quinoa flakes
3 tbsp applesauce
1⁄4 cup dried cranberries or blueberries
1 clove fresh garlic, crushed
1 tsp of dried basil
Preheat the oven to 350°F.
Process the liver in a blender or food processor until completely pureed.
Beat the eggs in a bowl and pour in the oil. Add the pureed liver.
Mix in the dry ingredients slowly, stirring continuously so they are thoroughly combined. Add water gradually, until you have a batter consistency.
Pour batter into a 1 1⁄2 to 2” cake tin. Bake for 50 minutes.
Cool in the tin until able to be handled, then gently turn the cake out onto a rack and refrigerate to cool completely. Use cookie cutters* to gently press out individual shapes. Save the scraps as a healthy topper on their next meal!
*If you don’t have a cookie cutter, just cut the loaf into bite sized squares. Tiny squares make excellent training treats since they have a good aroma and can be consumed quickly without filling up your dog’s tummy.
Recipe courtesy of our friends at The Honest Kitchen.