I made this pound hound cake for Margarita’s 2 Years in Remission celebration!
1 3/4 cup organic whole wheat flour
good source of vitamins, minerals, antioxidants and plant-based nutrients including Vitamin B9 (folate), Vitamin E, copper, iron, manganese and selenium, also high in fiber and carbohydrates.
1/2 cup unsweetened organic carob powder
great source of fiber and pectin, helping to eliminate toxins, improves digestion
1 teaspoon baking powder
1/2 cup organic extra virgin olive oil
healthy coat, improved skin, immunity booster, can improve cardiovascular, joint, & digestive health
1 cup organic honey
antimicrobial and anti-fungal properties, reduces inflammation, soothes irritated throats from kennel cough, and can help with allergies
4 organic large egg whites
packed with protein, rich in essential amino and fatty acids, full of vitamins – including A and B12, folate, iron, selenium, and riboflavin all which aid in improved skin and coat health as well as stronger teeth and bones
1 cup organic non-fat Greek yogurt
high in protein, good source of calcium, full of probiotics (good for digestive system)
1tsp organic pure vanilla extract
organic non-stick cooking spray (I used organic coconut oil spray)
preheat oven to 350 ℉
spray pan 8 or 9 inch round or Bundt pan (I used the cancer ribbon pan since I made this cake for Rita’s 2-Years-in-Remission celebration) with organic non-stick cooking spray (I like to use coconut oil spray) and dust with flour
In a small bowl, stir together the flour, carob powder, and baking powder.
In a large bowl, mix oil and honey using an electric mixer
Add egg whites, one at a time, continuing to mix
Add the yogurt and vanilla and mix until combined thoroughly
Slowly add the dry ingredients a little at a time, mixing until smooth
Spread the batter evenly in your cake pan
Bake for 30-35 minutes – or until a toothpick inserted in the center of the cake comes out clean
Remove from pan and cool to room temperature before serving to your pup
Should last up to 3 days in an air-tight container. You can also freeze up to 2 months (but please thaw before you serve to your pup)
Good source of Omega 6 fatty acids which are good for the skin and coat, essential amino acids and glucosamine for healthy bones
1/4 cup fresh organic blackberries
Loaded with antioxidants to fight free radicals, and also have plenty of fiber and vitamins
2 1/2 cups organic millet flour
Healthy carbohydrate high in phosphorus, B-vitamins, and iron. Phosphorus is essential for healthy bones, and iron maintains energy levels and overall health
1 Tablespoon organic extra virgin coconut oil
MCTs in coconut oil can aid in digestion and improve brain energy and mental function
1 teaspoon organic ground turmeric
Antioxidant that boosts the immune system
2 cups of chicken broth from the boiled chicken above
Using the broth created from the water you boiled the chicken in is safer for dogs because unlike store-bought chicken broth it will be free of unhealthy and harmful ingredients such as salt, onion, and other additives
Preheat oven to 350℉
line cookie sheet with parchment paper
Place all ingredients in a food processor and process until smooth
Pour mixture onto the parchment paper and using a spatula, smooth mixture until it is about 1/4 inch thick
Bake for 15 minutes, then remove cookie sheet. At this point the mixture should be formed enough to cut. Using a pizza cutter, cut into squares
Return cookie sheet to oven and cook another 15-25 minutes (depending on how crunchy your pup likes his/her treats
Turn off oven and let squares sit inside oven until the oven completely cools (or remove and set squares on a cooling rack for less-crunchy treats)
Treats should last about 2 weeks in a container in the refrigerator, or you can freeze them (Ours never last that long before they are all gone!)
The “chocolate” chips are actually unsweetened carob chips, which are safe for dogs. These PUPcakes seem to be an immediate favorite with our pack. Our pups were begging for samples before the cupcakes were even out of the oven! After the PUPcakes cooled completely, a taste-test by our 4-legged Head Chef proved that these tasty treats are Cello-approved!
2 1/2 cups organic whole wheat flour
3/4 cup organic peanut butter
***Be sure the peanut butter you choose does not contain xylitol, which can be toxic to dogs
3/4 cup unsweetened organic applesauce
1/3 cup organic honey
3 organic eggs
3/4 cup unsweetened carob chips
Preheat oven to 400° F
Put the whole wheat flour in a bowl and set aside
Place peanut butter in a microwave-safe bowl, and microwave for about 10-15 seconds
Combine the peanut butter, applesauce, and honey. Stir well.
In a small bowl, whisk the eggs.
Add the whisked eggs to the peanut butter mixture and stir well.
Slowly begin to add the flour, mixing to combine after each added portion
Add the carob chips and stir
Use a 2-Tablespoon sized cookie scooper to fill mini muffin liners.
Place the filled liners into a 24-cup mini muffin pan
if you don’t have mini cupcake liners, you can spray each muffin pan cup with an organic non-stick cooking spray before scooping in the dough to each cup
Bake for 10-15 minutes, or until a toothpick inserted into the centers of each PUPcake comes out clean.
Let PUPcakes cool on a wire rack in the pan for about 10-15 minutes
Remove PUPcakes from pan and continue to cool completely on a wire rack
Refrigerate or freeze
PUPcakes will last about 3 weeks in the refrigerator, or approximately 6 months in the freezer
If freezing, be sure to thaw PUPcakes before serving
NOTE: We choose to only use chicken that was raised to top standards (strictly vegetarian fed [no by products in feed], with no added antibiotics , no physical alterations, no supplemental growth hormones, have appropriate litter provided for comfort and to satisfy natural foraging instincts AND are 5-step® Animal Welfare Rated.
2 tablespoons of organic olive oil
2 ounces of organic raw pumpkin seeds
Juice of 1-2 organic limes (we used 2 small limes)
1/2 teaspoon of ground turmeric
Pre-heat oven to 400° F
Add all ingredients except for chicken to a food processor, and pulse until desired consistency (we pulsed just until all ingredients were mixed so some pumpkin seeds were left whole – but you can pulse until all seeds are in smaller chunks, or completely ground).
Remove the skin from the chicken quarter.
Press pumpkin seed mixture on to top of chicken.
Place chicken in skillet or pan and cook for 50-60 minutes, or until internal temperature of chicken reaches a minimum of 165° F, chicken is no longer pink, and juices run clear.
*****PLEASE NOTE: Chicken meat should be removed from the bone before serving to your fur-kid. Please also check all removed meat for small bones before serving.