PUP-cakes

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Your dog deserves a treat too! These pup-cakes are healthy, quick and easy to make. Felipe is a pretty picky dog, and even he devoured it!

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Any minced meat can be used in this recipe, use your dogs favourite protein or stick to juicy beef! Recipe can also be easily multiplied to make more servings.

Step 1: Put your ground meat, egg, and oat flour in a bowl and mix until incorporated. Stir with a large spoon or mix together with your hands.

Step 2: Preheat oven to 350 °F. Line a mini muffin tray with paper liners, or press meat directly into tray. Bake for 15 minutes.

Step 3: Bring a pot of water to a boil. Peel and dice a medium sized potato. Cook until soft and tender, about 10-15 minutes.

Step 4: Drain the potatoes, reserving 1/4 cup hot water to the side. In a medium or large bowl, start mashing and whisking the potato with the hot water until light and fluffy. Add 1 tbsp oat flour and whisk again. Continue whisking until smooth like frosting.

PRO TIP: You can also use an immersion blender for quicker smoother results.

Step 5: Fill a piping bag with star tip, (or cut a small corner off of a large ziploc bag and fill, simulating a round piping tip). “Frosting” can also be spread on top if you desire. Top with a freeze-dried liver treat, or treat of your choice.

Time to let your pets enjoy! Store in an airtight container in the fridge for 2-3 days, or freeze. Bring to room temperature before serving.

Pup-Cakes

Your dog deserves a treat too! Yummy, healthy and easy to make for your furry friend.
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Servings: 18 pup-cakes
Course: Dog Treat, Dogfood
Cuisine: Pets Cuisine
Ingredients Equipment Method Notes

Ingredients
  

  • ½ pound ground beef or other meat
  • 1 egg
  • 5 tbsp oat flour
  • 1 potato medium
  • ¼ cup hot water
  • 2 tbsp liver treats

Equipment

  • 1 Mini muffin tray

Method
 

  1. Add the ground meat, egg, and 4 tbsp of the oat flour in a bowl. Mix thoroughly until combined.
  2. Preheat oven to 350°F. Line a muffin tray with paper liners, and press meat into each cup. Bake for 15 minutes.
  3. Bring a pot of water to a boil. Peel and dice the potato before boiling. Cook until soft and tender, about 10-15 minutes.
  4. Drain potatoes, reserving the ¼ cup hot water. in a large bowl, start mashing and whisking the potato with the hot water until light and fluffy. Add 1 tbsp oat flour and whisk again. Continue whisking until very smooth.
    5. If your “frosting” is too thick, add a bit more hot water. If it's too thin, add more oat flour.
  5. Fill a piping bag with the mashed potato and use a star tip, or tip of your choice. Pipe each pup-cake top.
    6. If you don't have piping bags or tips, clip a small corner off a ziploc bag and fill with the mixture, or spread on using a spoon.
  6. Remove pup-cakes from oven and cool on a wire rack. Serve at room temperature or slightly warm.

Notes

  • Store in an airtight container in the fridge for 2-3 days, or freeze. Serve at room temperature after removing from freezer. 
  • If you don’t have oat flour, you can also use wheat or rice flour.