One of our favorite blogs, A Vegan Dog’s Life, recently moved their website to veganflower.com .
We’ve previously posted some of their recipes and to celebrate the rocking new layout, we’re posting a new delish-looking dog treat how-to. We’re pretty sure your four-legged pals will be barking for more
Don’t forget to bookmark the new address!
1 cup flour (your choice- whole wheat, oat, barley, chickpea, etc.)
1 Tbsp. ground flax
1 Tbsp. hulled hemp seed (optional)
1 tsp. ground ginger
½ tsp. baking soda
¼ cup natural peanut butter
½ cup applesauce
1 cup shredded carrots
1 tsp. vanilla extract
¼ cup blackstrap molasses or agave nectar
Preheat oven to 350 degrees. Spray mini muffin pans with non-stick spray.
In a large bowl, combine flour, ginger, flax, hemp seed and baking soda. Add peanut butter, applesauce, carrots, vanilla and molasses, mixing well. Scoop batter into the muffin pans and bake for 30 minutes. Remove and let cool completely before serving. Store in the fridge.
Makes approximately eighteen mini muffins.
Biscuits- Eliminate baking soda. Knead into a stiff dough, adding ¼ cup of flour at a time until it can be rolled out without sticking to the rolling pin (add a bit of water if it gets too dry). Roll out onto a floured surface to ¼ inch thickness. Cut with cookie cutters or knife and bake on a greased cookie sheet until crispy.
Cookies- Add ¼ cup of flour at a time until dough is firm enough to form into balls. Place dough balls on a greased cookie sheet and press flat with your hand or a fork. Bake until crispy.
Bagels- Make the same as the cookies except do not press them flat. Dip your finger in water and poke a hole in the middle of the dough ball. Flatten slightly to form a bagel shape. Bake until crispy.
Note: The recipe posted above was taken from the veganflower.com website.