Noticed Lauri said something about feeding oatmeal sometimes (might have been a really old post and out of date, I can't seem to find it right now!).
I used to make liver "brownies" for my GSD, he went bonkers for them. I'm not too keen on dehydrating liver for training treats, but those brownies I made were perfect, because I cut them into tiny pieces. The recipe was similar to the one below.
What I'm wondering, can I sub oatmeal for the flour? 1. Will it work, or should I grind the oatmeal into a flour? 2. Are there any health benefits to oats? 3. (If you don't RF, please keep your opinion to yourself about this question, I'm not interested in a debate.) If the oats won't work, is the amount of flour in this recipe going to "harm" my puppy?
The recipe (http://riversedgedogtraining.com/2011/11/27/liver-treats-recipe/):
20 ounce container of chicken liver
2 large eggs
flour – about 1 1/2 to 2 cups
Bake at 300° for 20 to 30 minutes, or until the edges pull away from the pan a bit and the center is no longer red. Cooking time is also not exact, and will vary depending on the size of your pan, your oven and other technical bits.
I used to make liver "brownies" for my GSD, he went bonkers for them. I'm not too keen on dehydrating liver for training treats, but those brownies I made were perfect, because I cut them into tiny pieces. The recipe was similar to the one below.
What I'm wondering, can I sub oatmeal for the flour? 1. Will it work, or should I grind the oatmeal into a flour? 2. Are there any health benefits to oats? 3. (If you don't RF, please keep your opinion to yourself about this question, I'm not interested in a debate.) If the oats won't work, is the amount of flour in this recipe going to "harm" my puppy?
The recipe (http://riversedgedogtraining.com/2011/11/27/liver-treats-recipe/):
20 ounce container of chicken liver
2 large eggs
flour – about 1 1/2 to 2 cups
Bake at 300° for 20 to 30 minutes, or until the edges pull away from the pan a bit and the center is no longer red. Cooking time is also not exact, and will vary depending on the size of your pan, your oven and other technical bits.