Preface: Credit given to my friends and hosts in Edmonton, Canada – Tannis and Tim Tupper, who initially shared this recipe with me. I have added to the original and encourage others to experiment with the ingredients, to match their personal preferences. Good luck!


Add the following in a blender and puree on low for 60 seconds (Wet Ingredients):

2 – Eggs

1 lb. – Beef Liver (raw)

1/4 cup – Butter (melted)

4 table spoons – Peanut Butter (creamy)

1 cup – Blue Berries

1 cup – Water



Add the following in a large mixing bowl and stir thoroughly (Dry Ingredients):

1 cup – Corn Meal

1 cup – Wheat Germ

1 cup – Powdered Milk



Pour the wet ingredients from the blender into the bowl with the dry ingredients and stir until completely homogeneous. It should have the consistency of pancake mix. Let the final mixture sit and rest for 1 hour in the refrigerator. This will insure adequate flavor absorption. Preheat the oven to 230 degrees.



Line a large baking pan with parchment paper. Stir the final mixture one more time before pouring it into the pan. Spread evenly. *A large size baking pan (L x W x H) 15.7″ x 9.6″ x 1.3″ will produce a 1/2 inch thick end product.

Place pan in the oven at 230 degrees for 90 minutes. Remove from oven and let completely cool. Cut the final product into the desired size squares.

Note: This product needs to be refrigerated. It can also be frozen and easily thawed for later use.