IN THE KITCHEN WITH KARLA

 SUPER SALMON DOGGIE BROWNIES

Cook up 1 C rice & 1 C barley (or 2 C rice if you don't have barley.) 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 C raw fresh or frozen chopped spinach, kale, or swiss chard
2 eggs
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.