Yesterday, I decided to do something a little different with my liver treats. Usually I make liver treats like a brownie – one big pan and cut the treats into strips. This time, I decided to make little “buttons” of bite-sized goodness for my Yorkie, Catherine.
I started with the ingredients Catherine likes most, liver and goat cheese. The intention was to make a nice paste, and use a piping bag to make cute little buttons of liver treats. I blended the liver, goat cheese, and a couple of eggs in my food processor. I scooped some of the frothy goodness into a piping bag. Unfortunately, the paste was more like soup and was just dripping out of the tip, save the times when large chunks of liver got lodged in the tip. I should have blended the liver a little longer.
I did my best to complete the tray of soupy liver cookies. The result was nothing like I intended, but, after baking, came out nice and soft, albeit messy. I decided to add some coconut flour to the remaining liver soup to make more of a paste. *Note to self – coconut flour absorbs moisture. Use small amounts of coconut flour and mix well before adding more.* I added too much coconut four too fast and I really had to put some muscle into the piping bag to get the newly formed dough out of the tip.
The second tray of treats looked more like I’d intended. About 10 minutes in the oven, and these little babies were ready to go. Catherine likes both versions, but for the sake of your sanity and a sanitized kitchen, I’m giving you the recipe for the coconut flour treats below.
Here are some videos of Catherine taste-testing the treats.
If you feel like whipping up some treats yourself, here’s the recipe.
Liver and Goat Cheese Dog Treat Buttons
1 pound beef liver
8 ounces goat’s milk cheese
2 large eggs
1/2 – 3/4 cup coconut flour (to stiffen dough)
Heat oven to 350 degrees.
Grease a cookie sheet with coconut oil.
Blend the liver, eggs, and goat’s milk cheese in a food processor until smooth.
Remove mixture from food processor and place in a large bowl. Add the coconut flour 1/4 cup at a time until dough is stiff enough to work with.
Fill a piping bag with dough and squeeze desired amounts onto tray in whatever shapes you’d like.
Bake in preheated oven 15 – 20 minutes until edges start to turn brown.
Store in an airtight container in the fridge for 1 – 2 weeks.