Cook up 1 C rice & 1 C barley (or 2 C rice if you don’t have barley or if your dog is allergic to barley like mine is)
Once the grain is cooked, mix together with:
1 (12-16 oz) can of salmon (water drained off)
3 carrots (grated finely)
1 apple (grated finely)
1-4 cloves raw garlic (pressed or grated)
2 pounds zucchini (grated finely)
1 pound pumpkin or yams (canned type or raw grated)
1/2 Cup raw fresh or frozen chopped spinach, kale, or swiss chard
1 tsp molasses (optional)
1 T. dried parsley (or a handful of chopped fresh)
1/4 tsp. celery seeds
1/2 tsp. dried oregano and/or basil
(Mixture will be sloppy at this point)
Blend in enough whole wheat flour (about 2 C) that dough is soft but not wet.
Spread dough about a quarter-inch thick on baking sheets, using your hands or the back of a large spoon. (Use non-stick pans or spray pans with non-stick cooking oil.)
Bake at 325 degrees for 25 minutes, then remove from oven and score into 2-inch squares with pizza cutter.
Return to oven and bake for 40 to 50 minutes more, or until edges and underside are light brown.)
Remove from oven, lift away from pans with spatula, then let cool to room temperature and separate the brownies. These treats will be moist and chewy.
(If you want crunchy treats, return brownies to oven at 200 degrees for about an hour after they’ve initially cooled. Check often to get desired texture.)
Once cooked, keep brownies refrigerated. They’ll keep fresh about a week this way. Brownies also can be frozen for later use.
The raw dough freezes well too. Portion it into plastic zip bags in convenient amounts and freeze flat. Thaw overnite in fridge and bake as above.