Grain-Free Liver Crunchies |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| 1 pound (2 cups) beef liver | 2 eggs | 1-1/2 cups garbanzo bean flour |
| 1/2 cup cheddar cheese, shredded | ||
| 1 | Preheat the oven to 300 F. |
| 2 | Puree the liver with the eggs in a food processor. Add this mixture to the flour in a large bowl and stir in the cheese. Mix well and turn out onto a baking sheet covered with greased or non-stick foil. Bake for 25 minutes or until firm on top. |
| 3 | Remove from the oven and cool. When cool enough to handle, turn the dough over, peel off the foil and cut into training-treat-sized treats. For soft treats, refrigerate the treats or freeze any you won't be using within a week. For crunchy, biscotti-like treats, return the cut treats to the oven and bake at 150F. for three hours or until treats are hard and crunchy. Twice-baked treats can be stored at room temperature in a loosely covered container. |