, Barkery-Fresh Carob Cakes on page 40Time: 30 minutes
Serves: 12 dogs (or 2 hungry dogs over six days)
Adapted from Dan Dye & Mark Beckloff's Three Dog Bakery Cookbook: Over 50 Recipes for All-Natural Treats for Your Dog
Time: 30 minutes
Serves: 12 dogs (or 2 hungry dogs over six days)
Ingredients
1/2 cup honey
2 cups white whole wheat flour (or white flour)
1/2 cup low-fat mayonnaise*
3 heaping tablespoons carob powder (I love Chatfields Carob Powder
2 teaspoons baking soda
1 1/2 cups warm water
1 teaspoon vanilla
12 small dog biscuits (I used a combination of Old Mother Hubbard Mini Dog Biscuits and some other vanilla-flavored dog biscuits I had on hand)
Directions
1. Preheat oven to 350 degrees.
2. In a large bowl, blend all ingredients except for dog biscuits together very thoroughly. The mixture will be a little thick.
3. Grease a muffin tin or use cupcake liners and fill each 2/3 full.
4. Bake for 10 minutes or until a thin baked layer forms on top.
5. Remove pan from oven and firmly press one dog biscuit into each cupcake. Some batter will gush out on the sides of the dog biscuit.
6. Place muffin tin back into oven and continue baking for 15 minutes or until a toothpick comes out clean when inserted in the middle of a pupcake.
7. Cool completely and store in the refrigerator.
* I know that mayonnaise is a weird ingredient to include in baked goods but, because it is an egg product, it binds the batter together. If you don't want to use mayonnaise, I think you could replace that ingredient with an egg and a splash of milk.