These cookies contain parsley and cranberries for dental health and are crunchy enough to work on your dog’s teeth. Choose organic ingredients whenever possible.
- 2 cups cooked chicken giblets (hearts, livers, gizzards).
- 2 cloves of garlic
- 1 tablespoon dried oregano
- 1 tablespoon of fresh parsley
- 1 tablespoon cold-pressed oil (olive, hemp, cranberry, etc.)
- 1 whole egg
- 1½ cups stone-ground whole-wheat flour, such as oats and spelt, or choose alternative flours, such as hemp or quinoa, an ancient gluten-free grain that contains more calcium than milk.
- 1/4 cup sun-dried, unsulfured cranberries or finely chopped cranberry essence
- 1 egg white
- Parmesan cheese
Place the chicken innards in a saucepan and cover with filtered water. Bring the water to a boil and then lower the heat to simmer for 20 minutes. Preheat the oven to 350°F. Line two baking sheets with parchment paper for easy cleanup. Process all ingredients, except flour, in a food processor or blender. Blend until a thick batter forms. Add the flour a little at a time so that it is well incorporated into the “dough”. Add a little more oil or filtered water if the dough is too dry, or add a little more flour if you find it too wet.
Dust your hands with flour and roll it out on a board or work surface. Rolled oats can be used instead of flour. Knead the dough well and roll it out with a rolling pin to ¼” thickness. This part is especially easy if you roll out the dough on a piece of waxed paper or floured parchment paper. Cut the dough into your desired shapes and sizes, or take small pieces of dough, roll them out with a rolling pin until they are the thickness of a pencil and cut them into small treats, such as biscotti, which are great for exercise.
Place the cookie sheets in the preheated oven and bake for 30 minutes. Turn the oven down to 200ºF and remove the trays from the oven. Beat the egg whites until they form soft peaks. Brush crackers with egg whites and sprinkle with Parmesan cheese. Return the crackers to the oven and bake for another 45 minutes. Turn off the oven and let the crackers cool completely.
This recipe makes over 50 medium-sized crackers. It can easily be doubled. The crackers store well in the refrigerator and freeze well too.