Sunday, August 21, 2016

Carrot Cake Bones

Yield: 40 bone Treats and 2 odd round shapes

Treat ingredients:

8-oz can crushed pineapple packed in juice (well drained)
1/2 cup unsweetened Applesauce
2 cups Matchstick Carrots chopped finely
1 egg
3 tbs coconut oil
2 tsp vanilla
1 tbs Cinnamon 
1 1/2 Whole-wheat flour (plus extra for dusting)
1 tsp baking powder
½ tsp baking soda
1 1/4 cup Quick-cooking rolled oats
1/2 cup ground Flaxseed

Icing Ingredients (adapted from this recipe):

1/2 cup plain yogurt (non-Greek)
1/2 cup tapioca starch/flour
1 tsp cinnamon 


Preheat oven to 350 degrees Fahrenheit

Prep: If you opt to shred whole carrots, you’ll want to shred them finely and then wring them out in a kitchen towel.

In a medium bowl, mix crushed pineapple tidbits, carrots, applesauce, egg, coconut oil, and vanilla until well combined. Then add cinnamon, whole-wheat flour, baking soda, baking powder, rolled oats, and ground flax seeds. Mix until well incorporated.

Dust rolling surface lightly with flour and roll out dough until approximately ¼ inch thickness. Then using your favorite bone-shaped cookie cutter, cut out shapes and place on cookie sheet making sure they don’t touch. Re-roll dough as needed until you can’t get any more cut. Free-form shape any extra dough.

Place pans in 350 oven and back for 18-20 minutes depending on how hard you’d like your treats.

After treats are cool, whisk together all icing ingredients until creamy and smooth and spread or pipe on treats once completely cool.

Store treats you will use immediately in an air-tight container in your refrigerator and freeze the rest. 

More detailed instructions can be found in the About the Recipe section!

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