Minty Carob Liver Bonbons for Dogs

Cathy Brockway

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Course Snack

Ingredients

1 c Greek yogurt or kefir plain and unsweetened
1 Tbsp honey
1/2 c mint leaves be sure and use a dog-safe mint, such as peppermint or spearmint)
10-12 raspberries frozen is fine
1/2 c liver
1 c oat flour
1/2 c wheat flour or any flour your dog tolerates well
1 egg
1 Tbsp coconut oil
1/4 c carob chips optional, could also use dog-safe chocolate

Instructions

Toss the first 3 ingredients in blender to make a mint yogurt mixture. Pulse for just a few moments to blend. Ifmixture is too thick, you can add a tablespoon of coconut water to thin. Breakapart raspberries and add a few bits to a small silicon mold of your choice.
Pour or spoon yogurt mint mixture on top of raspberries. You should see somegreen mint leaf and red raspberry in each. Freeze until solid.
Preheat oven to 375F/190degC
Place liver in food processor and blend until you have a paste. Transfer liver to a bowl. Add flours, eggs and oil and mix until dough forms. Turn out onto lightly floured surface and knead in carob chips if using. Roll into 1 inch balls and place on parchment lined baking sheets. Flatten balls slightly
Bake for 20 minutes. Remove to racks to cool completely
For optional decoration: When ready to serve, chop frozen peppermint treats intosmall pieces; attach to top of cookie with a dab of honey. Or you can simply attach the entire frozen treat
These soft Liver Bonbons must be stored in the refrigerator and will keep for 2-3days. Freeze for longer storage

Notes

Liver dries quickly and can be a challenge to get off your processor blades. Take a moment to rinse those off thoroughly as soon as you’ve processed the liver. Thank me later.

You can also roll out the dough into a rectangle, about ¼ inch thick and score into ¼ inch sections. Bake as directed then break apart into little bite-sized training treats.