Samurai Sardine Snaps
Karen’s K-9 Kitchen
Samurai Sardine Snaps
1 lb. Container fresh Chicken Livers. You could also substitute beef liver.
1 Can Sardines in oil
2 Cups Rye Flour
1 Cup Millet Flour
1 Cup Brown Rice Flour
Pinch of Minced Garlic or Garlic Powder
NOTE: If you have a grain sensitive dog, these can be made out of non gluten’s such as Millet, Quinoa, or Amaranth . The may crumble easier depending on the flour. Flour absorbancy differs with each flour so you may need to add a little water. Start out with 1 Tablespoon.
(Note: You could also use just Rye Flour if you don’t want to purchase the other flour’s. Just use a little less than the total of 4 cups from above.)
Preheat oven to 325*
Put livers, sardines and garlic in blender. Pulse until chopped then blend until smooth.
In large bowl, place all of the flours and the pureed liver mix.
Mix thoroughly with hands. It will be fairly stiff. You can add a little water by the Tablespoon if the dough is not pliable enough. It should be stiffer than cookie dough.
Sprinkle some extra rye flour on to work surface. Place dough onto surface and roll in the rye flour to keep from being to sticky. Sprinkle more rye flour on to your surface in a large circle pattern then flatten dough with hands. Make sure there is a little extra flour on top of the dough to prevent sticking. Take a rolling pin and roll out slowly like you would a pie crust, and roll to about a ¼” thickness.
You could use a small cookie cutter, but it is easier to take a butter knife and cut in a small bite-size checkerboard pattern about the size of a dime. Dip the cookie cutter or knife in the flour if they stick. Also, coat your pancake turner with flour before lifting dough on to a non-stick cookie sheet separating cookies as you go. You can also use a regular cookie sheet sprayed very lightly with Pam, and spread with a paper towel. If you use a cookie cutter, just take the left over odd shaped little pieces and place on the cookie sheet too. They are funny looking, but the pups love them anyway!
Bake 15 minutes for softer cookies and 25 minutes for crunchy cookies. NOTE: You can bake these outside on a closed grill if you don’t like the smell of fish. Temperature should stay around 300*-400*, just keep an eye on them.
Let cool completely, place in zip lock bag or container and store in frig or freezer. Softer cookies will spoil quicker than crunchy, so keep them in the freezer until ready to use.
If you use the 15 minute baking time, they should be soft enough to use for working training treats!
Note: You can purchase Rye Flour at the grocery store, but the other flours are from the Health Food Store.
Bone Appetite’ My Furry Friends!