October 3, 2012
This delicious recipe is nutritious and delicious and can be sliced up very small as a treat or meal topping. The added bonus is that this treat is completely wheat-free.
½ lb fresh raw organic chicken liver
2 free range eggs
4 tbsp vegetable oil
3 tbsp unsweetened canned pumpkin
1 cups instant oats
2 tbsp nutritional yeast (optional)
Filtered water sufficient to make a batter
What To Do
Preheat the oven to 350°F.
Process the liver in a blender or food processor, until completely pureed.
This takes a few minutes and it might be best to look the other way as the initial stage is slightly stomach-churning for some people!
Beat the eggs in a bowl and pour in the oil.
Add the liver to this bowl.
Mix in the dry ingredients slowly, stirring continuously so they are thoroughly combined. Add the water gradually, until you have a ‘batter’ consistency.
Pour this batter into a loaf or cake tin.
Bake at 350°F for about 50 minutes until the cake is firm to the touch on top.
Cool in the tin until the cake can be handled, then gently turn it out onto a rack and refrigerate to cool completely.
Slice with a sharp knife and then dice into bite sized pieces appropriate for your cat.
This recipe can be frozen if desired.
It works well to put small handfuls of the bite-sized pieces into zip lock bags and freeze them that way so that you can take out one bag at a time to defrost (then store in a refrigerator) as needed.
Did you know?
Pumpkin is great for gastro-intestinal health and is wonderful for helping to soothe an occasional tummy upset.