This one is provided to us courtesy of Sylvia and Heidi
Chamois's Liver Crunchies
Ingredients

• 764g of raw liver (either beef or chicken)
• 1 egg
• 1 & 1/2 cups of wholemeal flour
• 1/4 cup of oil (olive or other)
• 1/4 cup of milk
• 1 teaspoon of minced garlic (this also helps conceal the smell of baking liver).

Method

• Mix the liver in a food processor until it looks like pink goo: it may help to add the egg, oil and milk to the liver whilst processing.
• Transfer to a bowl and add the remaining ingredients, then mix well.
• Spread into a lightly oiled 9x15 pan. This will make a dough that is about a quarter-inch thick.
• You can use a larger pan or divide batches into 2 pans if you would like thinner crunchies.
• Bake at 300 degrees for 30 minutes.
• Cool enough to handle and cut the dough into the sized treats you want, for treats roughly 1/4 inch, cut into 1/4 inch strips each way.
• Use a spatula to place the pieces on a tray, spread the treats out so that none of the pieces are touching.
• One tray of dough makes around 1 & 1/2 trays of crunchies (the smaller the pieces, the more they expand).
• Place back in the oven and bake for about an hour until they are hard and barely springy when pressed with the tip of a spoon.
• If they burn a bit on the bottom, don't worry - most dogs like them scorched anyway.
• Allow to cool thoroughly before placing in a sealed container.
• These will keep for a week at room temperature, a month in the fridge or 6 months frozen.