Hello Everyone! Wow I’m definitely on a roll here with the recipes – posting 3 back-to-back for this week! Well, the only reason for that is just because two very special days just happened to sandwich my normal Wednesday post schedule. So yes, today is indeed another special day and having read the title of this recipe, you already know who’s special day it is. Of course it is none other than my not so baby boy anymore, Blacky! Happy 6th Birthday to my Mutt Blacky, or as my friends have nicknamed him, Mr. Black and Cinnabon (because of his cinnamon scroll-like tail).
Last year a made him a batch of bacon doggie treats, and since the theme of my blog for this month is vegan, I decided to make him a healthy treat this time ’round. Okay, okay. I know. This isn’t vegan treat, but I realised a little bit too late when I was photographing the ingredients for this recipe. I guess I could’ve easily omitted the eggs from the recipe – but would that have somehow ruined the recipe altogether? Or is there a substitute for the eggs that I could’ve used instead? Any vegans out there please let me know in the comments section below. Thank you 🙂
That aside, I know Blacky hates his vegetables. Whenever we feed him some soup with meat, veggies, and rice, he is able to pick out anything green that he sees in his bowl. I thought that maybe by hiding some greens into a doggie treat, he wouldn’t notice and eat them. I guess I was wrong…ish. He still ate the treat, but it looked like he was being very picky in the beginning by just playing around with them, but not actually eating them. Then after a few hours, he’d eat half of the biscuit. Then by the end of the day, once I’m home from work, he’d show off and eat the rest of them and made sure that I saw him eating it. What a clever and devilish dog he is haha!
Once again, Happy Birthday Blacky! Original recipe can be found over on Damn Delicious.
PREP TIME 5-8 MINS | COOKING TIME min. 40 MINS | SERVES 75 BISCUITS
- 225g pumpkin, steamed and then puréed*
- 3 cups wholewheat flour, or more as needed
- 1 cup baby spinach, chopped
- 1/2 cup old fashioned oats
- 1/4 cup peanut butter
- 2 large free range eggs
- 1 carrot, peeled and shredded
- 1 zucchini, shredded
*225g of pumpkin should be able to make 1 cup of cooled pumpkin purée which is needed for this recipe
- Preheat oven to 180C (350F or gas mark 4). Line a baking tray with parchment paper or a silicone baking mat and then set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cooled pumpkin purée, peanut butter, and eggs on medium-high until well combined, about 1-2 minutes.
- Gradually add the old fashioned oats and 2 1/2 cups flour at low speed, beating just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky. Then, add in the carrot, zucchini, and spinach, beating just until incorporated.
- Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet.
- Place into oven and bake until the edges are golden brown, about 20-25 minutes.**
- Let cool completely. Makes about 75 biscuits.***
**Baking time will vary depending on the size and thickness of the treats.
***Serving size will also vary depending on the desired shapes and cookie cutters used.
So just like last year, I decided to try the biscuits for myself. Of course, they tasted really bland to me because I didn’t add any sugar or anything to sweeten it up a bit. I gave some to my Mom and sister to try, and my Mom actually liked them. Because I ended up making around 75 biscuits, I asked my Mom if I could give them to a colleague of mine who also has a dog. To which my Mom replied, “No, I will eat them” *crying laughing face emoji* Well, at least I know someone in the house will finish them if Blacky can’t! Hahaha!
– Ally xx