chicken hearts biscuits
500 g chicken
hearts 2 cups buckwheat flakes from Lunderland
2 cups beet mix from Lunderland
1 thick carrot
1 tbsp herbs (e.g. parsley, but not for pregnant dogs)
tbsp oil Puree hearts with eggs, carrot, oil and herbs.
Knead vigorously with the flakes.
Cover your hands with mixed beet flakes and roll small meatballs or small sausages;
Place on a baking sheet and cut into smaller pieces.
Put the whole thing in the oven for an hour at 170 ° on the lowest rail and then leave it to stand for another hour with the flap slightly open so that it dries out.