Tag: dog foodie

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Baking dog treats Dogs Healthy dog food Natural dog food

Pup-kin Spice Dog-nuts

The pumpkin spice life has really grown on me and I can’t seem to get enough of the warm fuzzy fall feels. A week ago I made some pup-kin spice ice coobs, which I never got around to eating in the end… they were tucked away in the freezer – who knew! BUT they were super yummy, so I am gutted I didn’t hoover them down.

So, since I had a pumpkin spice mix ready to go and I was NOT prepared to let it go to waste what was a doggo meant to do? Did I hear you say make donuts, Biscuit? THAT’S RIGHT!

Pumpkin spiced donuts topped with Greek yogurt and a sprinkle of cinnamon – hang on – let me just clean my dribble up (how embarrassing).

This is the first of MANY fall inspired recipes, and what better way than to kick it off with donuts flavoured with what seems to be a super popular drink over in America – Pumpkin spice!

I thought I’d give us European pups a taste of the American cuisine!

Oh, I promise these donuts are super easy to make, give them a go and I  hope your pups enjoy them as much as I did!

Prep time: 20 minutes

Cooking time: 15 minutes

Total cooking time: 35 minutes

Yields 6 dog-nuts

Ingredients

For the donuts

1 cup (80g) rolled oats

1 cup (140g) whole-wheat flour

½ cup (130g)  pumpkin puree

1 large egg

½ cup (125ml) oat milk

¼ tsp cinnamon (plus extra for decoration)

¼ tsp ground ginger

1 tbsp baking powder

1 tbsp organic honey

For the topping

4 tbsp Greek yogurt

1 tbsp organic honey

Method

1. Pre-heat oven to 180°C (356°F). Prepare a sheet of parchment paper by drawing large circles with a pencil using a mug (be sure to leave 1-2cm space between each circle). Then, grab an icing tip (or an object small enough to create a smaller circle than the larger one) and draw inside the large circles. You should now have donut guides! Once done, line a baking tray with the prepared parchment paper. Alternatively, if you’re lucky enough to have a donut pan, feel free to use instead!

2. In a large bowl, whisk together the egg, oat milk, pumpkin puree and honey.

3. Then, add in the oats, flour, ground ginger, cinnamon and baking powder and mix together until combined well.

4. Fill a piping bag (2.5cm wide icing tip) with the donut mixture and pipe onto the donut shape guides on the parchment paper.

5. Bake donuts at 180°C (356°F) for 15-20 minutes or until golden brown.

6. Cool on a wiring rack completely. While the donuts are cooling, mix together the Greek yogurt and honey in a bowl until you have a smooth consistency.

6. Grab a donut and dip one side into the Greek yogurt. Repeat this step until all donuts have been covered with topping. Then give the donuts a dusting of cinnamon!

7. Serve to your doggy!

Categories
Baking dog treats Dogs Healthy dog food Natural dog food Uncategorized

Sweet Potato & Peanut Butter Nib-Balls

Looking for an easy training treat to make? Or looking for a treat that’s bite sized for doggos of all size?  Then these peanut butter & sweet potato nib-balls are right up your alley!☺️

I made these Nib-Balls for my sister, Peanuts the Chihuahua, she’s not as big as me and can’t eat every treat I make in one go like I can. I thought I’d treat her to something yummy and Peanuts sized because I’m suuuch a good brother! Did she eat them in one go? No. It turns out that they’re just easier for her to steal more and stash away in her bed for a midnight munch. This leaves poor ol’ me without any treats! major facepalm moment 😬

Whatever makes her happy I guess?! Right?

These Nib-Balls are super easy to make. This recipe uses four ingredients only; I think this has to be the most simple recipe I’ve ever posted! Mix everything together, roll the dough mixture into bite sized ball shapes using your paws – woops, I mean hands – and bake!

Prep time: 15 minutes

Cooking time: 20 minutes

Total cooking time: 35 minutes

Yields 54 nib-balls

Ingredients:

1 cup (140g) sweet potato (peeled, chopped)

½ cup (145g) Organic, natural apple sauce

1 ½ cups (150g) Rolled oats

2 tbsp Peanut butter (natural, raw, unrefined)

Method:

1. Pre-heat oven to 180°C (356°F). Line a baking tray with parchment paper.

2. Place sweet potato in a microwaveable bowl, cover with a piece of damp kitchen paper and microwave for 5 minutes until cooked, it should be fork tender. Then, puree the sweet potato using a hand blender or a food processor.

3. Blitz rolled oats into a fine powder using a hand blender or a food processor.

4. In a large bowl, whisk together the apple sauce, peanut butter and sweet potato puree until combined well. Then mix in the oats until a dough has been formed. The dough should NOT be sticky!

5. Using half a teaspoon, scoop out the dough mixture and roll into a ball using your hands, then place onto the baking tray. Repeat this step until you have no dough left.

6. Bake at 180°C (356°F) for 15-20 minutes or until golden brown. Cool on a wiring rack completely before serving to your pup!

Categories
Baking dog treats Dogs Healthy dog food Natural dog food

Frozen Greens Bone Treats

Does your pup enjoy eating their green veggies? If they do, then they’re truly one of the good boys/girls! I do NOT like eating them, they’re just plain and well… they haven’t got anything on good ol’ carrots let’s face it. 😋

I recently switched to having homemade cooked food of an evening (best thing ever), so I’ve been eating a lot more vegetables and eating my greens is important to help me get nutrients and vitamins.

I have a confession for you though but please don’t tell my mum, it’ll be our little secret🤫. I eat everything in my bowl, BUT I’ll wait for mum to leave the room and spit the greens back out into the bowl. Peanuts helps me out and hoovers them up before mum comes back. Teamwork is dreamwork 😉

Okay! I know! Eating veggies is important and I must eat them. So, I thought that since my sister and I really enjoyed my carrot puree, why not give it a go with green veggies. These frozen greens bone treats are super easy and quick to make, they’re also full of calcium, vitamins and iron. Just boil frozen spinach, green beans and peas, drain, and blitz in a food processor until smooth. Then, spoon the puree into silicone moulds or onto a baking tray lined with a baking sheet and freeze for 2-4 hours.

These treats are pawfect for a cool treat on a summer’s day or I like to microwave a couple bones and stir into my dinner. They’re scrumptious AND yes, I am now eating my greens like a good boy! Where’s my gold star sticker?

If you give these a go, I’d love to know so tag me on Instagram or Facebook using #bakingwithbiscuit

Prep time: 10 minutes

Freezer time: 2-4 hours

Makes approximately 26 small frozen bones

Ingredients:

1/3 cup (40g) Frozen garden peas

1 cup (150g) Frozen spinach

¾ cup (96g) Frozen green beans

Method:

1. Boil frozen vegetables in a saucepan for 5 minutes until cooked completely.

2. Drain vegetables and blitz in a food processor until smooth, you may want to add a tablespoon of water to add more liquid. Alternatively, you can puree the vegetables using a hand blender.

3. Using a teaspoon, scoop the puree into silicone moulds. You can also spoon the puree onto a baking tray lined with a baking sheet.

4. Freeze for 2-4 hours until solid.

5. Serve with your pup’s dinner or enjoy as a cooling treat.

Categories
Baking dog treats Dogs Healthy dog food Natural dog food Uncategorized

Salmon & Sweet Potato Bites

It was my mum’s (my non furry one) birthday a week ago and my sister and I enjoyed time away with our pawrents 😁 It was amazing! We got to run around on the beach and make friends with other pups on holiday, we also splashed about in the pool AND my favourite part was chomping at the water from the hose while my dad played with me! I thought I’d share some photos of us having a whale of time for you. 🤩

Even though I had a fantastic time I did miss baking up yummy treats! So, last week I filmed a recipe video and today I get to show off my kitchen skills to you! Mum was there to help when I needed opposable thumbs of course!

Feel free to check out my video below – be sure to watch out my naughty sister, Bella the cat! 😤

In a nutshell, these bites were scrumptious, Peanuts even ran away with two of them while I wasn’t looking (she thinks I don’t know). I basically found a new love for sweet potato and combined it into a treat with salmon. I think all doggies can agree on how yummy salmon is!

These are a fantastic savoury treat for training, a small snack or to break up and add to kibble. Oh and let’s not forget how easy these are to make as well, with 5 ingredients it doesn’t get much simpler than that! Just combine everything together to make a dough, scoop into moulds or roll into balls and bake! The mixture is quite sticky and stuck to my paws a lot but that was okay, these treats aren’t like biscuits and are supposed to be soft and well… I got to lick it off my paws. Win win.

If your pup thoroughly enjoys salmon and sweet potato, then these are definitely worth trying!😛 Tag me on Instagram or Facebook using #bakingwithbiscuit if you give these a go!

Prep time: 10 minutes

Cooking time: 25 minutes

Total cooking time:  35 minutes

Makes approximately 50 small bites (size can vary if you want to make them bigger!)

Ingredients

1 large (approx. 500g or 1lb) sweet potato peeled & chopped roughly

1 cup (155g) shredded cooked salmon

2 ¾ cups (360g) whole-wheat flour

½ cup (160ml) water

2 large eggs (beaten)

Method

1. Pre-heat oven to 190°C  (375°F). Line a baking tray with parchment/baking paper. You can also use silicone moulds like I did in my video.

2. Place the sweet potato in a microwavable bowl, cover with a sheet of damp kitchen paper and microwave for 5 minutes until the chunks are fork tender.

3. Mash the sweet potato chunks with a fork or masher until smooth and set aside.

4. In a large bowl, mix together the sweet potato, eggs & water. Then fold in the shredded salmon.

5. Gradually mix in the flour until you have a sticky dough.

6. Using a teaspoon, scoop the mixture into silicone moulds. If you don’t have silicone moulds, sprinkle flour on your hands and roll into balls, use a teaspoon to get the right size for your pup. Place onto a baking tray.

7. Bake at 190°C (375°F)  for 20-25 minutes and cool completely before serving to your pup.

8. Keep in an air-tight container in the fridge for up to 1 week.

Categories
Baking dog treats Dogs Healthy dog food Natural dog food

Doggy Cake Lolli-Pawps

Hi everyone, Biscuit here! 😋🐶

Have you heard of these so-called ‘cake pops’ that hoomans seem to have at parties? They’re everywhere! Baby showers, birthdays, any occasion –  you name it! Now it’s time for us doggies to enjoy cake heaven in a bite! I present to you Doggy Cake Lolli-Pawps!  

Hoomans are pretty used to making doggy cakes (some really scrumptious ones too), but the big question is how on earth do you achieve the dip without using melted chocolate?! Well, peanut butter is not only one of our favourite foods, it is also thick enough for a dip/glaze. All it needed was thinning out slightly with coconut oil and honey and BAM you’ve got yourself the perfect lolli-pawp dip.

I had so much fun making these, I got to use my paws for rolling the cake crumbs into balls (as best as I could) and I attempted to dip my paw… I mean lolli-pawp into the glaze/dip. In the end, my mum had to dip the lolli-pawps into the dip for me, you know, not having apposable thumbs doesn’t help, but hey, can’t blame a dog for trying.

The great thing about these is that if your pupcakes or doggy cakes don’t come out of the tin properly, you can just crumble the cake up and turn them into lolli-pawps. See, no cake wasted!

I’ll be taking these down to the dog park to share with my furry frens, I certainly don’t need an occasion to enjoy a bit of cake! I’ll be sure to remove the stick quickly before my friend, Duna the Boxer, gets a whiff of the lolli-pawp! She’s like a hoover!

Next time you have a doggy occasion, give these a go and stand out of the pack! Tag me on Instagram and Facebook if you do!

Prep time: 45 minutes

Cooking time: 20 minutes

Total cooking time: 1 hour 5 minutes plus chilling time

Makes approximately 22 lolli-pawps

Ingredients:

Cake mixture

1 cup (130g) whole-wheat flour

1/3 cup (35g) oats (blitzed into a fine powder using a hand blender or food processor)

2 tsp baking powder

2 ripe (or very ripe – even better!) bananas (peeled and chopped)

3 tbsp organic honey

¼ cup (60ml) sunflower oil

¼ cup (60ml) oat milk

‘Frosting’

½ cup (125g) plain, natural Greek yogurt

Glaze/dip

1 cup (240g) natural, raw, unrefined peanut butter

¼ cup (60ml) coconut oil

1 tbsp organic honey

Method:

1. Pre-heat oven to 200°C (400°F) and line a cake tin (I used a 18 x 20cm tin) with baking/parchment paper.

2. In a large bowl, mash the chopped banana up with a fork. Next, add in the eggs, oat milk, sunflower oil and honey. Whisk together until combined well.

3. Sift in the flour, baking powder, and add in the oats. Using a wooden spoon, mix together until you have a smooth, lump-free mixture.

4. Pour the mixture into the cake tin and bake for 20 minutes at 200°C (400°F) or until a knife inserted comes out clean. Once baked, allow the cake to cool completely on a wire rack.

5. Crumble the cake into a large bowl. Then, add in the yogurt and stir together.

6. Grab a tablespoon of cake crumbs/mixture and use your hands to roll into balls. Place the balls onto a plate or lined baking tray and put a lollipop stick or wooden skewer into each ball. Then, put into the refrigerator to set for 30 minutes.

7. While the cakes are setting, make the dip by mixing coconut oil (if not melted by the summer heat, place in microwave for ten seconds to melt), peanut butter and honey until smooth and lump-free. I recommend using a bowl or jar deep enough to dip the entire ball into. This saves you from having to spoon some of the dip on!

8. Optional decoration: I also whipped up some carob dip from my PB, Carob & banana cookie recipe for decoration purposes, give this a go if you fancy a bit of chocolate!

9. Take each of the chilled cake lolli-pawps and dip into the peanut butter glaze, allowing excess dip to drip off into the bowl. Sprinkle mixed seeds or decorate with carob dip and allow to dry stood up in Styrofoam or in a mug in the refrigerator for 30 minutes.

10. Serve to your pup! Keep refrigerated for up to 5 days in an air tight container.

Remember to ask your vet about any allergies that your pup may have!

Additional notes:

1. Substitute eggs for applesauce

2. Swap oat milk for water

Categories
Baking dog treats Dogs Healthy dog food Natural dog food Uncategorized

Doggy ‘Mashwich’

Hi everyone, Biscuit here! 🐶😋

“Mashwich?! This dog is bonkers!” I imagine this is what most of you are thinking haha! Well you know what, as mad as it sounds, these mashwiches taste EPIC! I was feeling super creative this week and wanted to try something completely different and original. So I present to you… Doggy Mashwiches a la Biscuit.

These will be perfect for a dog-nic (picnic) on mine and Peanuts’ river walk this weekend, I managed to save two for us after sharing the mashwiches with my furry frens. Since we only have one each, we’ll demolish them in no time and try and sneak a sausage or two from mum’s picnic basket. Then we’ll see what goodies Dad has. Shh… don’t spill the beans on us.

Ok, now you know our plan, here’s the down low on these awesome mashwiches. They’re PACKED full of so much goodness. They contain potato, chicken, peas, carrots and cheese. All of which are SO yummy. Combine all of these into a sort of sandwich using baked potato mounds as ‘bread’ and carrot puree mixed with peas and chicken as the filling, and BAM it’s a tasty sensation.

Peanuts kept stealing the puree while I was cooking so, being the nicest brother ever, I put some in a tub for her in the fridge to mix with her biscuits. Am I the best or what!?

Give these a go to try something different and exciting with your pup! If you do, tag me on Facebook and Instagram!

Prep time: 10 minutes

Cooking time: 40 minutes

Total cooking time:  50 minutes

Makes 12 mashwiches!  

Ingredients:

4 cups (670g) potato (peeled, washed & chopped)

1 cup (120g) cooked & finely chopped chicken breast

¼  cup (32g) frozen peas

2 1/3 cups (300g) carrots (peeled, washed & chopped)

1/3 cup (22g) grated cheddar cheese

Splash of milk

Method:

1. Pre-heat oven to 230°C (450°F). Line a baking tray with baking/parchment paper.

2. Peel and roughly chop the potatoes into small chunks. Place in a saucepan of cold water and bring to a boil. Cook for 20 minutes until the potatoes are fork tender. Drain and mash the potatoes using a potato masher. Then, add in the grated cheese and splash of milk, and mix until smooth and creamy.

3. Using approximately a tablespoonful of mashed potato, spoon small mounds onto the baking tray. Then, use a fork to rake out the mash to make the mounds flat like a pancake.

4. Bake the potato mounds in the oven at 230°C (450°F) for 20 minutes until the edges become golden and crispy.

5. While the potato mounds are baking, put the chopped carrots in a saucepan with boiled water and bring to a simmer. Cook the carrots for 15 minutes until fork tender. Just before the carrots are done cooking, boil and cook the frozen peas in a separate saucepan for approximately 3-4 minutes.

6. Drain the carrots and blitz them in a food processor or with a hand blender until smooth and lump free.

7. Add the cooked, chopped chicken and peas into the carrot puree. Mix until well combined. Put aside and cool completely.

8. Once the potato mounds are cooked, place them on a cooling rack to cool completely.

9. After everything has cooled, spoon roughly a tablespoon of puree mixture and spread evenly onto one potato mound, then sandwich another potato mound on top. Repeat this until you have run out of potato mounds!

10. Serve to your doggy! Store in an air tight container for 3-4 days in the refigerator.

Remember to ask your vet about any allergies that your pup may have!

Categories
Baking dog treats Dogs Healthy dog food Natural dog food Uncategorized

Peanut butter & carrot Pupcakes

This week, my friend, Duna the Boxer turned four! To celebrate, I decided to make Duna some yummy peanut butter & carrot pupcakes for her. She told me that she also enjoys a good carrot for a snack too, so I made sure that carrots were well included in these pupcakes!

We held a small party at the dog park for her birthday, it was so much fun. Although, I ate a bit too much cake, I couldn’t resist the carrot temptation! It’s okay though, I didn’t eat it all, my friends got to have some cake too! I think Duna may have enjoyed them a bit too much as well, she almost ate the paper while I was licking off the icing. What? I had to help her eat them, it’s what friends do, right?

My mum tried to get some photos of us together but we just wanted to play and eat! You can’t blame us, we’re dogs after all! I think from these photos you can tell we were having too much fun to care!

All in all, these pupcakes were GREAT! They went down so well with my friends, especially Duna. They are tasty and super yummy, with or without icing… yes, I had one before they were iced… I had to make sure they were just right for everyone. I would definitely recommend giving these a go for your pups birthday! Oh, and they’re really easy to make. I must admit my mum had to ice the cakes for me, when I did it, it didn’t exactly come out well, photo evidence below. Don’t forget to tag me on Facebook or Instagram if you decide to give these a go! 🙂

Prep time: 20 minutes

Cooking time: 15 minutes

Total cooking time: 35 minutes

Makes approximately 12 pupcakes

Ingredients

Cupcake mixture

1 cup (140g) whole-wheat flour

¼ cup (35g) rolled oats (blitzed to a fine powder using a hand blender or food processor)

2 tsp baking powder

1 tbsp apple cider vinegar

¼ cup (60nl) vegetable oil

¼ cup (60ml) oat milk

3 heaped tbsp peanut butter (raw, natural & unsalted)

2 large eggs

1 carrot (peeled and grated)

Icing

200g low fat cream cheese

1 carrot (finely grated)

Method

1. Pre-heat oven to 180°C (356°F). Line a muffin tin with cupcake paper or silicone cases.

2. In a large bowl, whisk together the apple cider vinegar, vegetable oil, oat milk, peanut butter, and eggs until combined well.

3. Then, sift in the whole-wheat flour and baking powder, add in the oats. Using a wooden spoon, mix together until you get a smooth lump-free cake mixture.

4. Add and fold the grated carrot into the mixture.

5. Fill each cupcake case with approximately 1 heaped tablespoon of cake mixture. Bake the cupcakes for 15 minutes at 180°C (356°F) or until a knife inserted in the centre comes out clean.

6. While the cupcakes are cooling on a wire rack, add the cream cheese into a bowl and beat until you have a smooth, creamy texture. Then, mix in the finely grated carrot.

7. Using a spoon shaped cake spatula or a spoon, put the mixture into an icing piping bag. If you do not have an icing piping bag, you can make one with a zip lock bag by snipping one of the corners of the bag off to squeeze the icing out.

8. Once the cupcakes have cooled, ice the cupcakes and decorate with a biscuit of your choice.

9. Serve to your pup! Store in an air tight container in a refrigerator for 3-4 days.

Categories
Baking dog treats Dogs Healthy dog food

Turkey, broccoli & pea rice balls

My mum says I get distracted A LOT on my walks. Well, who can blame me? There’s just so much to see and people to greet. I want to make friends with everyone including cats!  

I’ve been taking training classes recently to help me not be so distracted. So far, I’ve been the goodest of boys and am learning very quickly. Well, I am being rewarded with bits of sausage for being good. Since I LOVE being rewarded with meat, I thought I should make something healthier but still equally as yummy as sausage. Ok, you got me, sausage is just heaven on a plate, but let’s face it, I need to watch my weight.

These turkey, broccoli & pea rice balls are the perfect size for my mum to carry around while we train. They’re also really yummy so I can easily go without sausage AND they’ve got the Peanuts seal of approval, she’s quite a fussy little Chihuahua.

All I had to do for this recipe was combine everything together in a bowl, roll into balls and bake. I found it really easy to roll the mixture into a ball between my paws, the sticky texture meant that they moulded well.

You can put these mixed in with some kibble, give as a treat or use during training sessions. They’re great all-rounders. I’ll be using mine for training!

Prep time: 10 minutes

Cook time: 45 minutes (including rice boiling time)

Total cooking time: 55 minutes

Makes approximately 40 small bitesize balls. You can shape them bigger if you have a large doggy!

Ingredients

400g minced turkey

1 ½ cups (275g) brown rice

1 cup (50g) broccoli florets (chopped as small as possible)

1 cup (130g) frozen peas

Method

1. Preheat oven to 200°C (375°F). Line a baking tray with baking/parchment paper.

2. Boil brown rice according to the packet instructions. Then, drain and allow to cool completely.

3. Boil broccoli and peas together for 3-4 minutes ensuring the broccoli stays crunchy. Drain and put aside.

4. Using your hands, mix together the turkey mince and rice. The texture of the mixture is very similar to a home-made burger meat mixture – sticky and mouldable.

5. Add in peas and broccoli, make sure they are evenly distributed.

6. Roll the mixture into balls (approximately 1 tbsp of mixture per ball) and place onto baking tray.

7. Bake at 200°C (375°F) for 20 minutes. You’ll want to flip them halfway through so they are cooked evenly. To ensure they are fully cooked, the balls should be a light brown colour and should be uniformly coloured inside with plenty of steam coming out.

8. Cool completely before serving to your dog. Store in an air-tight container for up to 3-4 days in refrigerator or freeze for 1 month.

Remember to check with your vet about any allergies your pup may have! 

Categories
Baking dog treats Dogs Healthy dog food

Vegan red pepper & carrot muffins

Hoomans seem to be going vegan these days, so I thought: heck, why not give it a go and see what all the fuss is about. Double the goodness and more vegetables, no complaints over here!

I’ve grown to really like red bell pepper recently, it’s sweet and crunchy, and full of vitamins. I thought it would pair well with carrot too – I mean, what doesn’t? I fancied trying out baking cakes but was not up for having something sweet this week. I think I ate too many peanut butter, apple & carrot bites, they were too scrumptious. Then I thought, what if I bake muffins with savoury ingredients, hoomans do it, right?

These savoury vegan muffins are so easy to make and super yummy. The key to ensuring they don’t turn out soggy but fluffy and light, is to squeeze out as much liquid as possible from the carrot and red bell pepper, and don’t overmix the mixture.  Other than that, you’re good to go!

Can I also just add that they also smelt incredible as they were baking, even my mum wanted one. I told her to keep her mitts off though, dogs only! Of course, I did share them out with a few of my friends and my sister. I am not exaggerating when I say this, but they went crazy for them! I just had to give them a few more each so they can enjoy them over the weekend! Luckily, I hid a few for Peanuts and I before sharing them out (oh, and I may have eaten one or two before too).

I hope you enjoy these as much as me, Peanuts and my friends did!

Me!
Peanuts
Bodie

Total cooking time: 40 minutes

Prep time: 20 minutes

Cook time:  20 minutes

Makes approximately 16 muffins

Ingredients

2 cups (280g) whole wheat flour

3 tsp baking powder

1 tbsp apple cider vinegar (with the ‘mother’ – natural, raw & unfiltered)

1 small red bell pepper (deseeded and diced to 0.5cm or as small as possible)

1 medium carrot (peeled and grated finely)

1 cup (250ml) oat milk (check for NO xylitol)

1 tbsp mixed seeds

½ cup (125ml) olive oil

Instructions

1. Preheat oven to 200°C (392°F). Grease muffin tin well with a dab of sunflower or olive oil on kitchen roll. Cut out circles of baking paper/parchment paper for each muffin mould to ensure they don’t stick to the bottom if you do not have a non-stick tin.

2. Place diced red pepper in kitchen roll and squeeze out as much liquid as possible. You may need to do this 2-3 times. Set aside.

3. Repeat step 2 for the grated carrot.

4. In a large bowl, sift in the flour and baking powder. Then, use the back of a wooden spoon to create a well in the middle of your dry ingredients.

5. Add in oat milk, olive oil, apple cider vinegar and mix together well.

6. Fold in the carrot, red pepper, and mixed seeds until combined well.

7. Spoon the mixture (approximately 2-3 tbsp) into the muffin tin and bake at 200°C (392°F) for 20 minutes or until a knife inserted in the centre comes out clean.

8. Cool completely before serving to your dog! Store in an air-tight container in the refrigerator for up to 4 days.

Additional note

1.Mixed seeds: I used a bag of mixed seeds which had a combination of sunflower seeds, sesame seeds, flax seed & pumpkin seeds.  

2. Milk: Whenever using oat, soy or any other milk alternatives, always check on the carton that there is NO xylitol.

3. Flour: I used unbleached plain flour for this recipe as I had no whole-wheat flour left. It is absolutely okay to use unbleached plain flour but whole wheat is way more nutritious and healthier!

Remember to check with your vet about any allergies your pup may have!