Ginger Pup Cakes

Preheat the oven to 180. Grease your Mini Muffin tin with Coconut Oil if using a silicone one. If a standard one then you will need to use mini muffin cases. If your dog is larger, feel free to use a standard muffin tin and add 5-10 mins to your cook time

Peel and finely grate the Sweet Potato, or blitz in a food processor

Mix together the Ginger and Flour in a mixing bow

Whisk together the Eggs, Honey, Water and Sweet Potato in another bowl

Fold the wet ingredients into the flour mix and gently fold until mixed well

Spoon into your muffin tins. Filling to the top. Place in the centre of the oven for 20 minutes

Once the Cakes are cooked – You could check by inserting a skewer and making sure it comes out clean. Take out of the oven and allow to cool completely in the moulds

Store in a tin for 4-5 days. They also freeze well. Fully defrost before giving to your dog.

If you want to add the cream cheese filling, Only do when serving. Cut the cakes in half horizontally. Apply a thin layer of cream cheese to the bottoms and pop the tops back on. They should look like little scones.