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1 x Sardines canned & packed in water
200g x Chopped raw lambs brains (liver will do).
15g Basil seeds
100g Ground almonds
Mix all ingredients together until it forms a grainy paste.
Serve Raw:
The mixture can be rolled into balls & served immediately. Store in the fridge for 4 days.
Spread the mixture thinly on a baking tray (use parchment paper to avoid sticking). Cook for 8 mins on a medium heat 180c / 356f until golden & crispy. Once cooled slice into thin strips & use as a ‘topper’ for liver avoiders! Or as snacks for a little nourishing energy boost on a long walk. Store wrapped in kitchen paper in the fridge for 5 days.
Roll the mixture into bite sized balls appropriate for your dogs size mouth. Place on a parchment covered baking tray well spaced apart & bake Cook for 10 mins on a medium heat 180c / 356f If you want a hardish bake on the outside soft in the middle, use this timing.
You can also pop the balls into salt free stock/Bone broth/boiling water for 1 minute & serve. If you use this method leave out the coconut flour as it’s only in the recipe for a ‘hard/crispy’ bake.
If you would like the balls to be harder in the bake, cook for longer up to 18 mins. Reason being if you have a little dog that will not chew bones this will help to ping off the plaque from their teeth.
When handling the mixture use a little coconut oil/any good oil on your hands, this will stop the mixture sticking to your hands.
If you would like the balls to be harder in the bake, cook for longer up to 18 mins. Reason being if you have a little dog that will not chew bones this will help to ping off the plaque from their teeth.
When handling the mixture use a little coconut oil/any good oil on your hands, this will stop the mixture sticking to your hands.
THIS RECIPE IS NOT FOR COMMERCIAL USE OR FOR SHARING
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