People often ask me about alternatives to the Liver Cake we recommend. This is a really good one if you’re not keen on handling organ meat or the like – it smells delicious and the dogs LOVE it 🙂
Ingredients
400g Blueberries
250g Flour
100g Desiccated Coconut
100ml Coconut Milk
100ml Blueberry Smoothie (NOT with grapes)
2 Large Eggs
Instructions
Pop the blueberries into your food processor and blend until chopped up. Then add the remainder of your ingredients and whizz until it forms a delicious smelling gloopy mixture.
Pour into an appropriate baking tray (I use Asda Foil Tray Bakes) and cook on 180°C in a fan oven for between 20-30 minutes, or until a knife comes out clean and the cake is firm to the touch.
Leave to cool and then chop up into small pieces. I usually use some straight away, but they can keep in a fridge for 48 hours. Otherwise, pop into the freezer and defrost in the future as required.
Sign up by joining my weekly newsletter
Web Design by Anorak Cat
