Chewy’s Liver Cake

Ingredients

200g Washed, peeled and de-seeded butternut squash

1 tsp Olive oil / melted coconut oil

500g Raw lamb's liver

2 tbsp Raw organic coconut oil

2 Eggs

400g Oat Flour (Can be replaced with Rice or Wholemeal flour if you prefer)

Equipment

A large mixing bowl

Blender

Silicone spatula

Large baking tray (14 x 10 Inches)

Greaseproof paper to line the tray

Method

1. Preheat oven 180℃ / 180℃ Fan 

2. Prepare the butternut squash by washing, peeling and de-seeding. Cut into 1.5-2 inch chunks until you have 200g. 

3. Use the olive oil / melted coconut oil to lightly coat the butternut squash chunks, place on a baking tray, and roast for 30 minutes, until the chunks are soft enough to pierce with a fork. 

4. Remove the squash from the oven and leave until cool enough to handle. 

5. Place the raw liver, cooked squash and coconut oil into the blender and blend until smooth. (Do not place hot vegetables in the blender.)

6. Empty the contents of the blender into a large mixing bowl. Add the eggs and oat flour and mix together until a thick paste. 

7. Spread onto a large lined baking tray to an even layer, approximately 1.5- 2 cm thick. 

8. Bake at 180℃ / 180℃ Fan for 45 minutes.

9. Remove from tray and place onto a heat-proof cutting board, and use a sharp knife to cut into 1 cm squares for the perfect bite-sized treat.

10. Leave to fully cool and transfer to airtight containers or freezer bags before placing in the fridge/freezer

Freezing instructions: Freeze on the day you make them, once fully cooled. 

When ready to use, defrost in the fridge, store in an airtight container and use within a week.