1/2 cup Natural Peanut butter
1 cup 100% Pure Pumpkin Puree, canned
1 3/4 cups whole wheat flour
Directions:
1. Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
2. In a large bowl, stir together peanut butter and pumpkin. Stir in the flour 1/4 cup at a time just until dough is no longer sticky.
3. Roll the dough out between two sheet of parchment paper to 1/4" thick. Use a cookie cutter to cut out the dough. Then place on the prepared pan.
4. Bake at 350 degrees Fahrenheit for 8 to 10 minutes. Let cool completely. Store in an airtight container or freeze for up to 3 months.
Kevin & Amanda
Showing posts with label pumpkin dog treats. Show all posts
Showing posts with label pumpkin dog treats. Show all posts
Saturday, October 10, 2015
Sunday, October 28, 2012
Magnificent Muffins - Pumpkin dog treats
Good behavior deserves a little recognition in the form of a tasty treat. When your best friend has been especially well behaved, reward him or her with a doggie - luscious muffin that's packed with goodness.
Makes 15-18
Preparation time: 15 minutes
Cooking time: 20-25 minutes
10 oz wheat-and gluten-free flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons carob powder
1/2 teaspoon ground cinnamon
3 1/2 oz pumpkin, cooked and mashed
1 tablespoon honey
1 egg beaten
3 tablespoons olive oil, plus extra for greasing
7 fl oz cold water
1. Mix all the dry ingredients with the pumpkin and the honey in a large mixing bowl. Stir in the egg and the olive oil, then add the measured water a little at a time, until you have a runny batter. Grease a nonstick muffin or bun tray with olive oil. Fill the muffin cups with the batter, leaving a little room at the top for the mixture to expand.
2. Bake in a preheated oven, 350 degrees F for 20-25 minutes or until golden brown. Test if the muffins are ready by inserting a toothpick or skewer. If it comes out clean, they are ready. Transfer to a wire rack and leave to cool. Store the muffins in an airtight container in the refrigerator for up to one week.
Tips n Tails
Pumpkin is low in fat and high in fiber. It provides a good source of potassium and beta-carotene, which gives pumpkin and carrots their orange color. It helps to kick-start the immune system and its antioxidant properties may help prevent cancer and other diseases.
PUPSNACKS
Stephanie Mehanna
Robert S. Goldstein, V.M.D.
Veterinary Consultant
Makes 15-18Preparation time: 15 minutes
Cooking time: 20-25 minutes
10 oz wheat-and gluten-free flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons carob powder
1/2 teaspoon ground cinnamon
3 1/2 oz pumpkin, cooked and mashed
1 tablespoon honey
1 egg beaten
3 tablespoons olive oil, plus extra for greasing
7 fl oz cold water
1. Mix all the dry ingredients with the pumpkin and the honey in a large mixing bowl. Stir in the egg and the olive oil, then add the measured water a little at a time, until you have a runny batter. Grease a nonstick muffin or bun tray with olive oil. Fill the muffin cups with the batter, leaving a little room at the top for the mixture to expand.
2. Bake in a preheated oven, 350 degrees F for 20-25 minutes or until golden brown. Test if the muffins are ready by inserting a toothpick or skewer. If it comes out clean, they are ready. Transfer to a wire rack and leave to cool. Store the muffins in an airtight container in the refrigerator for up to one week.
Tips n Tails
Pumpkin is low in fat and high in fiber. It provides a good source of potassium and beta-carotene, which gives pumpkin and carrots their orange color. It helps to kick-start the immune system and its antioxidant properties may help prevent cancer and other diseases.
PUPSNACKS
Stephanie Mehanna
Robert S. Goldstein, V.M.D.
Veterinary Consultant
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