DDD #27 – Vegan Pumpkin, Peanut Butter & Rolled Oats Dog Treats

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Reposting this recipe because it now has a video to accompany it.  Click the photo below to watch.

These are easy.  The only thing is that the dough can be really sticky.  I only used as much flour as I need to make the dough manageable without using so much it lost all tackiness.  I didn’t want flour to overwhelm the other ingredients.

These were not initially as popular as the ones I made HERE

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that used egg & chicken hot dogs – but they all got devoured eventually. These ones in this recipe have a rougher, more rustic appearance than the smoother & more professional looking ones using egg – mainly because of the rolled oats.  Either way – dogs eat these things up & you can feel good about what you are feeding them.

Here are the three babies I cook these for:

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Vegan Pumpkin, Peanut Butter & Rolled Oats Dog Treats

INGREDIENTS

1 cup rice flour

2 cups rolled oats

1 heaping cup peanut butter

2 cups canned pure pumpkin

1/4 – 1/2 cup water

2 cups flour

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DIRECTIONS

Blend the ingredients until you have a dough that is workable – adding water or flour as needed.  Roll it out to a desired thickness – I go about 1/3 – 1/2 inch thick & cut it up into treats.  You can cut with a knife or cookie cutter.  Bake them on a greased cookie sheet at 350 degrees for about 15-20 minutes on each side.

Cool & serve to lucky doggies!  If you don’t – your dogs might look at you like THIS!

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PRINT THIS RECIPE

Baked Egg & Sausage & Cheese & Buttermilk Biscuit Breakfast Cupcakes

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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OK – I have tried these several times in different ways with different levels of success.  These are still imperfect but I am going to post them because, if I don’t, I am gonna keep trying to perfect them & I just don’t want to be eating so many eggs & biscuits.

These could be made with any variety of these bready roll things.  You can scramble the eggs before putting them into the cupcake pan or just carefully break an egg in there in tact.  I used vegetarian sausage patties which look so tasty here all hard & freezer burned, don’t they?

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I also used this Tillamook cheese but any cheese you like will do.

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I also used these eggs here –

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and while it is hard to make out – they are not just free range – they are PASTURED – which means they really are free range and not just in a huge hanger with a million other desperate chickens.    Watch this video of some rescued free range chickens & see if you do not agree that – if you are gonna use eggs – it is worth finding & paying for pastured ones.

 

That said – these are really just omelettes in a cupcake pan with a little biscuit underneath.   I would suggest – however – that if you have a cupcake pan that makes 12 or 18 cupcakes – use one like that and space these bad boys out in the pan so they do not bleed together like this:

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Baked Egg & Sausage & Cheese & Buttermilk Biscuit Cupcakes

INGREDIENTS

Buttermilk biscuit dough (or other variety)

Pastured eggs

Cheese

Sausage (I used veggie ones) – cooked

S&P

Parsley – as garnish

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DIRECTIONS

Heat the oven to 350.

Cook the sausage & chop it up.

Grease a cupcake pan.   Press some biscuit dough into each – spacing them apart from each other, if you can.   Press the dough in so it reached up the sides of the cupcake pan.  I haven’t tried this with cupcake liners but I cannot imagine they would be a bad idea.

Add crumbled sausage & grated or chopped cheese & then either carefully crack an egg in each or scramble some eggs & pour a bit in each.  Cook for about 25 minutes (which should cook the scrambled egg & cook a whole egg while still leaving the yolk runny) – or cook it until the eggs are done to your satisfaction.

Let rest a few minutes & then carefully run a knife around each cupcake & remove them.  Add S&P & some chopped parsley & eat’m up!

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Vegan Pumpkin, Peanut Butter & Rolled Oats Dog Treats

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

~

These are easy.  The only thing is that the dough can be really sticky.  I only used as much flour as I need to make the dough manageable without using so much it lost all tackiness.  I didn’t want flour to overwhelm the other ingredients.

These were not initially as popular as the ones I made HERE

ImageImage

that used egg & chicken hot dogs – but they all got devoured eventually. These ones in this recipe have a rougher, more rustic appearance than the smoother & more professional looking ones using egg – mainly because of the rolled oats.  Either way – dogs eat these things up & you can feel good about what you are feeding them.

Here are the three babies I cook these for:

ImageImageImage

ImageImage

Image

PRINT THIS RECIPE

Vegan Pumpkin, Peanut Butter & Rolled Oats Dog Treats

INGREDIENTS

1 cup rice flour

2 cups rolled oats

1 heaping cup peanut butter

2 cups canned pure pumpkin

1/4 – 1/2 cup water

2 cups flour

Image

ImageImage

 

3-5-2013 (21)

DIRECTIONS

Blend the ingredients until you have a dough that is workable – adding water or flour as needed.  Roll it out to a desired thickness – I go about 1/3 – 1/2 inch thick & cut it up into treats.  You can cut with a knife or cookie cutter.  Bake them on a greased cookie sheet at 350 degrees for about 15-20 minutes on each side.

Cool & serve to lucky doggies!  If you don’t – your dogs might look at you like THIS!

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PRINT THIS RECIPE