For your dog's birthday, you can't go wrong with a special cake. This gluten-free version combines oat flour, pumpkin, and peanut butter without xylitol for a natural, fragrant sweet treat that fits into a balanced diet. Decorate it with fresh fruits of your choice.
Ingredients
- 144 g of oat flour
- 48 g of cornstarch (6 tablespoons)
- 1 tablespoon of baking powder
- 135 g of goat yogurt
- 1 tablespoon of pure maple syrup
- 40 g of xylitol-free peanut butter (2 tablespoons)
- 120 g of pure pumpkin puree
- coconut oil spray for greasing
Procedure
- Preheat the oven to 200 degrees.
- In a bowl, combine the oat flour, cornstarch, and baking powder.
- In another bowl, mix the goat yogurt, maple syrup, peanut butter, and pumpkin.
- Combine the dry ingredients with the wet ingredients and mix well.
- Spray the mini cake molds with coconut oil.
- Fill each mold with about 60 g of batter and bake in the oven for 30-40 minutes, until a toothpick comes out clean.
- Let cool on a rack or in the freezer.
- Decorate with dog-friendly frosting and finish with fresh strawberries or blueberries.
Storage
In the refrigerator for up to 5 days, in the freezer for up to 90 days.