Treat your dog this holiday season to a healthy, canine-friendly fruitcake. It’s easy and quick to make, and your dog will love it. But be warned: You may be tempted to have some yourself, so make extra!
1 cup (250 ml) of cranberries (fresh or frozen)
1 cup (250 ml) of blueberries (fresh or frozen)
½ cup (125 ml) of apples (peeled)
½ cup (125 ml) of banana Chips
2 cups (500 ml) of coconut Flakes (unsweetened)
2 ½ (625 ml) cups of brown rice flour
3 eggs slightly beaten (or substitute with 1 cup (250 ml) of unsweetened apple sauce)
3/4 (188 ml) cup of peanut butter
2 tbsp (30 ml) of honey
2 tbsp (30 ml) of water
- Pre-heat oven to 350° F (175° C)
- Roughly chop fruit
- Crumble banana chips
- Place chopped fruits and banana chips in a bowl
- Add and stir in coconut flakes and brown rice flour, then set aside
- Lightly beat 3 eggs
- Melt the peanut butter
- Add the honey, peanut butter, and water to the eggs.
- Add this liquid mixture to the fruit, chips, and dry mixture.
- Stir until thoroughly combined.
Using an ice-cream scoop, place a full scoop of the mixed dough on a lightly sprayed baking sheet. Bake for 25 minutes.
You can also use a small melon scoop for smaller cakes or use any baking molds you prefer. You can also roll out the dough on a small amount of flour and cut with cookie cutters (cooking time will differ).
For crunchier cookies — or pup-cakes — turn off the oven and leave in for an additional 20 minutes.
Give this recipe a try and post a photo of your dish and pack on the comments.