
Ginger Pup Cakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12 Mini Pup Cakes
Ingredients
Pup Cakes
- 140g Buckwheat flour
- Coconut Oil for greasing
- 1 small sweet potato
- 2 Tbsp Honey
- 1/2 Tsp Baking Powder
- 2 Large Eggs
Optional Filling
- 140g Buckwheat flour
- Coconut Oil for greasing
- 1 small sweet potato
- 2 Tbsp Honey
- 1/2 Tsp Baking Powder
- 2 Large Eggs
- 50g Full Fat Cream Cheese
Method
- STEP 1Preheat 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
- STEP 2Peel and finely grate the Sweet Potato, or blitz in a food processor
- STEP 3Mix together the Ginger and Flour in a mixing bow
- STEP 4Whisk together the Eggs, Honey, Water and Sweet Potato in another bowl
- STEP 5Fold the wet ingredients into the flour mix and gently fold until mixed well
- STEP 6Spoon into your muffin tins. Filling to the top. Place in the centre of the oven for 20 minutes
- STEP 7Once 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
- STEP 8Store in a tin for 4-5 days. They also freeze well. Fully defrost before giving to your dog.
- STEP 9If 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.