Did someone say cake? Ever notice how your dog’s ears perk up and his mouth waters at the mere mention of this heavenly delight? You can feel good letting him have his cake and eat it too with these recipes that are both tasty and nutritious, the best of both worlds.
Sweet Potato & Peanut Butter Cakes With Blueberries in Apple Cinnamon Cookie Crust
For the doggy gourmet, these little individual serving cakes taste decadent, but are in fact deceivingly healthy. Featuring all the antioxidant goodness of apples, blueberries, raspberries and glorious sweet potatoes, they appeal to the ominovore in your dog, who if he were in the wild would scour the landscape for berries and other fruits to complement the meat in his diet.
Prepare the Crust
To prepare the cookie crust, you’ll need 2 chopped and peeled apples, 2 oz. of water, 1 cup of oat flour, 1 cup of brown rice flour, 2 eggs, 1/2 cup of olive oil, 1/4 cup of wheat germ, 4 tbsp. of raw honey and 1 1/2 tbsp. of ground cinnamon. Puree the apples with the water in a food processor or blender. Mix the apple puree with the flours, eggs, oil, wheat germ, honey and cinnamon in a large bowl. Add a little more water if the dough is too dry.
Knead the dough on a lightly-floured surface and roll out to about 1/4 inch thickness. Cut the dough into round disks with a 3-inch round by 3-inch high cookie cutter or mold. Stack the cookie dough disks two-up, then seal the edges with a little beaten egg. Place the cookies about 1/2 inch apart on a greased cookie sheet. Bake in a preheated 300 degree Fahrenheit oven for 15 to 20 minutes, or until golden brown. Remove from the oven and place on a wire rack to cool completely.
Prepare the Cakes
For the cakes, you’ll need 2 cups of boiled, mashed sweet potato, 2 tbsp. of natural, crunchy peanut butter, 1 tsp. of ground nutmeg, 1 egg yolk, 1/4 cup of blueberries, 1/4 cup of raspberries and mint springs. To assemble the cakes, combine the sweet potato, peanut butter, nutmeg and egg yolk in a mixing bowl. Place two cookie crusts on a serving platter, and reserve the rest of the cookies for treats, or multiply the cake recipe and make more cakes.
Place the 3 inch cookie cutter or mold over the top of one cookie. Half-fill the mold with the sweet potato and peanut butter mixture. Press down with the back of a spoon to compact. Layer half of the blueberries and half of the raspberries on top — reserving a couple for decorating — then press down again to compact. Fill the mold to the top with the sweet potato and peanut butter mixture and compact once more to finish. Carefully remove the cookie cutter or mold. Repeat to make the second cake. Let the cakes cool completely, then decorate them with a few more blueberries, raspberries and mint sprigs sprinkled on top. Store leftovers for up to 24 hours. If you make several cakes at once, they store well in the freezer for about 3 months.
Carob, Banana and Honey Cake with Cream Cheese & Peanut Butter Frosting
Theobromine, caffeine and other psychoactive properties found in cocoa, make chocolate potentially lethal to dogs. A wonderful alternative is carob, a natural sweetener derived from the Mediterranean carob tree, with a taste reminiscent of sweetened cocoa. Carob powder is the centerpiece of this yummy-tasting, incredibly easy-to-make, wheat and gluten-free cake.
Preheat the oven to 350 degrees Fahrenheit. Combine 2 cups of oat flour, 2 cups of carob powder, 1 tsp. of baking powder, 2 eggs, 1 mashed banana, 1/4 cup of extra-virgin olive oil, 1/2 cup of raw honey, 1 cup of non-fat, plain yogurt and 1 tsp. of pure vanilla extract in a mixing bowl. Blend until all the ingredients are well-incorporated. Pour the cake batter into a lightly-greased, 6-inch round cake pan that has about 3-inch high sides. Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out dry and clean. Remove the cake from the oven and let cool completely.
Prepare the Cream Cheese & Peanut Butter Frosting and Decorate the Cake
Combine 1 cup of low-fat cream cheese, 1/4 cup of natural, crunchy peanut butter and 1 tbsp. of raw honey in a mixing bowl. Whip until fluffy with a stick blender or spoon. Swirl the frosting onto the cooled cake with a spatula or frosting knife.