Liver Treats

by Ali Berlow


  • 1 pound of chicken livers
  • 1 egg, shell and all
  • 1 cup whole wheat flour
  • 1 cup corn meal
  • 1-2 tablspoons garlic powder (not garlic salt!)
  • 1 tablespoon of canola oil or olive oil
  • -
  • Optional:
  • 1 vitamen E capsule
  • a smidge of flax seed or flax seed oil
  • a squirt of turmeric extract
  • another squirt of holy basil
  • -
  • Substitutions/Variations:
  • 1/2 cup of garbanzo flour instead of 1/2 cup of corn meal
  • dried oregano
  • dried mint
  • dried parsley

Preheat oven to 400° F.

Place chicken livers and liquid in blender and liquefy. Add egg—all of it, shell included—and pulse again. Add any of your optional vitamin E and/or flax seed. Pour liquid liver into a mixing bowl. Add flour, corn meal and garlic powder (or any of the substitutions/variations). Mix until well blended. Spray jelly roll pan with cooking oil or line with parchment paper. Pour mixture onto pan—you may have to spread it out—to about a 1/4” to 1/2” thickness. Bake 15 minutes in a hot oven. Cut into small squares while still warm. Cool completely. You can keep them in the freezer to prevent spoilage if you want.