Holy Woof you guys! It’s the second anniversary of our Tasty Tuesday Blog Hop!I can’t even BEGIN to tell you how excited I am. When we first started sharing our recipes, we never imagined it would be more than a lark, a way to share the things that make us happy. When we started the Tasty Tuesday blog hop, we had no goals for it, other than making some new friends and enjoying some tasty treats. It’s so amazing that it’s turned into this, with so many people joining in with amazing dog treats of their own, so many fabulous treat reviews and lot of fantastic giveaways.
Thank you to my fabulous co-host Sugar from Golden Woofs, thank you to everyone who has ever joined in the Tasty Tuesday Hop and thank you to YOU!And now…with no further ado, it’s time for another recipe from our Iron Doggy Chef Competition!
This one is a creation of Mama’s and it’s tasty enough for both pups and peoples to share. Mama says sometimes it’s nice to share the love. I saw “Keep your paws off my treats Mama!” Still, anytime she makes tasty treats like this, it’s pretty good because even she can’t resist letting us have little bites, right from her plate. (Plate grubbing is strictly verboten at Casa de Kolchak.) These tasty mini cakes are grain-free, gluten-free, really lightly sweet and they’re perfectly complimented by fresh summer blueberries.
The Stuff (aka Ingredients)
- 4 eggs
- 1/4 c. honey
- 2 tbsp. coconut oil, melted
- 1/2 c. coconut flour
- 1/2 c. finely shredded coconut
- 1 tsp. baking powder
- 1/4 c. + 1 tbsp. coconut milk
- 1 c. fresh blueberries
- coconut oil, for greasing the pans.
How We Do It (Instructions)
Pre heat oven to 350F.
With a stand mixer or hand mixer (or super incredible strength in your mixing arm) beat eggs until they double in volume. (Don’t skimp on this step or the cake will be flat as a rock and heavy.) Mix in honey, coconut milk & coconut oil. Fold in coconut flour, shredded coconut & baking powder.
Gently add blueberries, trying to not to crush them.
Even though I strongly recommend using silicone molds, these can be made in a regular pan. Just make sure whatever you use, you grease it with coconut oil to keep it from sticking.
Scoop mix into silicone moulds. I used cupcake sized silicone bundt cake molds, but cupcake molds would work just as well! (PS – find out who you can win those bundt cake molds for your self at the end of the post!) I tried to make my cakes about 1 1/2 high, so each mold held 2 tbsp. of mix.
Bake for 25 – 27 minutes, until cakes are golden brown and when you insert a toothpick, it comes out clean.
Allow to fully cool.
Humans in the crowd will appreciate these with a liberal dose of lemon glaze, but the pups will love them totally naked and as is. Garnish with blueberries.