It’s been a little while since I’ve concocted a new recipe and I’ve missed it, but , I do have to say, this recipe came primary from that fact that I am a WIMP when it comes to cold weather and not from the sudden urge to cook.
Let me explain..
You see, every Friday, our beautiful small town hosts a Farmers Market. You can purchase locally grown organic veggies, freshly roasted coffee beans, little knick knacks, and even some very special dog treats for your family fido friend.
Well, last weekend I was in need of said ‘fido treats’ but it was just too darn cold to venture to the market for this gal, so I decided to try to make some treats for our little guy myself.
After a little research and some playing around with ingredients, my first try was all it took!
I’ll Never Buy Store Bought Dog Treats Again
Making homemade, healthy treats for you pups is SUPER easy! It took me less than 15 minutes to mix all the ingredients – creamy peanut butter, oatmeal, gluten free flour blend, an egg, a banana and some apple sauce – up and about 10 minutes in the oven.
Yup.. that easy!
Now I didn’t have any cute dog bone cookie cutters or anything like that, so I just dropped the mixture on a cookie sheet lined with parchment paper and baked them till they were soft to the touch and a light golden brown.
All of this was, like I said, SUPER easy to do and Jaxson loves his new treats!
Hope you enjoy the recipe. If you make some for your pup, come back and let me know how they liked them!
- 1 cup gluten free flour blend
- 1 cup organic sugar
- 1/2 cup cocoa powder
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon guar gum
- pinch of salt
- 2 egg replacers
- 1/4 cup unsweetened almond milk
- 1/4 cup cold brew coffee
- 1/4 cup coconut oil or appleasauce
- 1 teaspoon pure vanilla extract
- 1/2 cup softened vegan butter stick
- 2 cups powdered sugar
- Califia Vanilla Coffee Creamer
- Preheat oven to 350'F. Place 12 liners in cupcake pan
- Sift together flour blend, sugar, cocoa powder, baking powder, baking soda, guar guam, and salt into mixer bowl.
- In a medium bowl, combine the egg replacer, milk, cold brew, oil or applesauce, and vanilla. Whisk together to just combine. Don't over whisk.
- Add the egg mixture to the dry ingredients. Beat on low for a minute or two combine. Stopping half way through to scrape the sides.
- Pour the batter evenly into cupcake liners. Filling them to about three fourths of the way.
- Bake in the oven for 20 minutes, or until a toothpick in the center of cupcake comes out clean.
- Once baked, let the cupcakes cool in the pan for about 10 minutes on a wire wrack. After 10 minutes, take out of cake pan and let cool completely on wire wrack.
- While cupcakes are cooling, make the icing.
- Ice each cupcake and serve.
- I'd tell you keep leftovers in an airtight container, but I don't think you will have any.