Wednesday Cafe: Banana Peanut Butter Pupcake

September 11, 2013

Those of you who follow me on Forever Fascinated know that I am downright obsessed with our puppy Wednesday. I guess we can’t really call her a puppy anymore, since she turned one on Sunday–her created birthday as she is a rescue from the mean streets of Itaewon, Seoul. She is a tough little cookie with a heart of gold. I create recipes for pup treats once in a while that are vegan, organic and don’t bother her little belly the way over-processed store-bought treats do. I cooked this one up to celebrate her first of a million (hopefully!) birthdays. This particular recipe is good for one small “pupcake” and frosting. If you have more than one dog, double it , triple it, etc. These are a super healthy and delicious (yup, we tried them) way to say “Happy Birthday” or “We Love You” to your pups!

kate's organic vegan peanut butter pup cake treat for dogs

Peanut Butter Flax “Pupcake”

Yields 1 Small Pupcake

1/4 Cup Organic Rolled Oats

1 tbsp. Whole Flax Seeds

1/8 c Vegetable Oil

1/4 c Warm Water

1 tsp. Organic Crunchy Peanut Butter

 

Preheat oven to 400F, lightly grease one form in cupcake/muffin tin

Mix dry ingredients until uniform texture appears

Mix in vegetable oil and water and mix vigorously until there is no longer any dry ingredients

Add peanut butter and use a hand mixer on medium to beat into wet ingredients (OR use a large lightly greased spoon to mix peanut butter vigorously into mix)

Fill muffin tin form to about 3/4 full

Bake for 15 minutes or until the top is crispy to the touch of a fork

Remove from oven and let cool completely before adding frosting

 

Simple Banana Peanut Butter Frosting

Yields enough frosting for 1 “pupcake”

1 small banana

1 tsp. peanut butter

Ground Cinnamon

Drop of vegetable oil

 

Peel and slice banana extremely thin and add to a small mixing bowl

Mix peanut butter and bananas together until smooth

Add drop of vegetable oil and mix vigorously

Let chill in refrigerator for about 5 minutes and then use to frost cool “pupcakes”

Sprinkle with cinnamon

 

Photo: Kate Coffey

 

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Contributing Editor Kate Coffey is the founder of Forever Fascinated Blog, a vegan, the lucky co-parent to Miss Wednesday the Wonder Pup, a French speaking/lover of anything French U.S. Army Wife who is on a mission to spread the good word about living life to its fullest! You can also follow Kate on her Instagram and vegan organic pet treat shop, Wednesday Cafe.

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