food & treats
Pupcake delights:
THE MASTER BASE
Yields: 4 – 6 standard or 12 mini pupcakes.
INGREDIENTS
• 2 large eggs
• 2 tablespoons olive oil
• ½ cup water or dog-safe bone broth
• 1½ cups oat flour( or 1 3 cup coconut flour for grain-free)
• 1 teaspoon baking powder( optional)
METHOD
1. Preheat the oven to 180 ° C.
2. Whisk eggs and wet ingredients together in a bowl, then stir in dry ingredients until a thick batter forms. Fold in mix-ins of your choice from the list below.
3. Spoon ¾ full into liners set in the cups of a muffin tray.
4. With baking powder, bake for 20 – 25 minutes; without, bake 18 – 22 minutes. Leave to cool completely.
* Baker’ s tip: Oat flour creates a springy cake. For coconut flour, let the thick paste rest 3 minutes to hydrate; handle gently once cooled.
5 quick mix-ins( stir into batter before baking):
1. Savoury Roast: ¼ cup chopped liver + ¼ cup grated zucchini.( Use dogsafe bone broth for liquid)
2. Golden Orchard: ¼ cup applesauce + ¼ cup grated carrot + ½ tsp turmeric
3. Berry Burst: ¼ cup smashed blueberries + ¼ cup mashed banana
4. Harvest Pumpkin: 1 3 cup pumpkin purée + 2 tbsp dehydrated liver powder 5. PB & J: 2 tablespoons natural peanut butter + ¼ cup chopped strawberries
THE ULTIMATE FROSTING
INGREDIENTS
• 1 large sweet potato( peeled, cubed, boiled until soft, cooled completely)
• 1 – 2 tablespoons unsweetened applesauce( to adjust texture)
METHOD
1. Purée the cold sweet potato until smooth, blending in the applesauce a little at a time to reach a pipeable consistency.
Colour and flavour tweaks:
• PB Twist: 1 tablespoon natural peanut butter
• Chocolate: 1½ tablespoons carob powder mixed with 1 teaspoon melted coconut oil
• Green / Gold: ¼ teaspoon spirulina for green; or ¼ teaspoon turmeric mixed with 1 teaspoon coconut oil for gold
• Pink / Purple: A few drops of beetroot or blueberry juice
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