DIY Eat - Yummy Chicken Liver Squares
• 1 pint raw chicken livers (do not drain)
• 1 carrot, finely chopped or shredded
• 1 Tbsp coconut oil
• ½ tsp ground turmeric
• ½ tsp celery seeds
• ¼ tsp ground cloves
• 1½ cups gluten-free, all-purpose flour
• 1 tsp olive or coconut oil
STEP 1 Preheat the oven to 350°.
STEP 2 Line a baking sheet with parchment paper. Add all the ingredients to a food processor and process until smooth; the mixture will be thick yet pourable. Brush a small amount of oil on a baking sheet and put a piece of parchment paper over the baking sheet. Pour the entire mixture on top of the parchment paper and smooth until the mixture is about a ¼ inch thick.
STEP 3 Bake for 25 to 30 minutes, depending on how crunchy you want the squares.
STEP 4 Transfer to a wire rack to cool. Place the squares in an airtight container. They will keep, refrigerated, for about two weeks, or you may also freeze them.
From Dog-Gone Good Cuisine by Gayle Pruitt; photographs by Joe Grisham. Copyright © 2014 by the author and reprinted by permission of St. Martin’s Griffin.