1 can mackerel
2 cups soy flour
2 cups whole wheat flour
1 cup rye flour
1 cup cornmeal
1 cup wheat germ
1 cup dry milk
1/4 cup alfalfa powder
3 tablespoon bone meal
2 tablespoons kelp powder
4 tablespoons corn oil
1 tablespoon cod liver oil
3 cloves garlic, minced
1 quart water
1/2 cup brewers yeast
- Mix all ingredients except the yeast to make firm dough.
- Spread flat on cookie sheets and roll to 1/4 to 1/2 inch thickness.
- Bake at 350 F for 30 to 45 minutes.
- Cool, break into bite size chunks and sprinkle with the yeast.
- Store in refrigerator.