Paleo Pemmican

◦1 lb grass-fed beef heart (or substitute flank steak or ground meat)
◦4 cups chopped frozen spinach (I measure while frozen)
◦2 cups chopped kale (packed)
◦2 cups wild blueberries (I used frozen), or ½ cup Dried Wild Blueberries
◦½ cup Dried Apricots (or about 15 fresh apricots, dehydrated until still soft)
◦¼ cup extra virgin coconut oil (substitute tallow for better portability)
◦½ cup tallow (you can make your own or purchase)

1. Slice beef heart (or flank steak) into ¼”-thick slices and lay on a tray (or two) of your Food Dehydrator. It is easier to slice if the meat is partially frozen. I like the trick of moving it from the freezer to the fridge the night before. Alternatively, you can form ¼”-thick patties of ground meat.
2. Dehydrate meat for 5-6 hours, until quite firm and most of the moisture is gone.
3. Place chopped spinach and kale onto a Fruit Roll Sheet (or two) on a tray in your Food Dehydrator. Place blueberries on a Fruit Roll Sheet in your Food Dehydrator.
4. Dehydrate another 3-4 hours, until the greens are completely crisp and the blueberries are quite small, wrinkled and chewy. At this point the meat should be completely crisp as well.
5. Grind meat and greens in a Food Processor, Blender or Magic Bullet as finely as possible.
6. Finely chop apricots or process in your food processor. Melt coconut oil and tallow.
7. Mix blueberries, apricot, greens and meat together in a bowl. Add melted coconut oil and tallow, stirring until completely incorporated (if it isn’t holding together for you, add more tallow and/or coconut oil 1 Tbsp at a time until you have a fairly moist sticky dough).
8. Press into a 9×9 inch pan. Chill until firm and cut into squares or bars.



Serving Size: Makes 8 candy bar sized pieces

Number of Servings: 8

Recipe submitted by SparkPeople user THEHUGENESS.