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Give your doggo a treat this week with these pupcakes from Kol’s Notes! Safe for humans and pooches alike, your best friend will love you even more for sharing (if that’s even possible!).
Photo Credit: The Scrumptious Pumpkin
Ingredients
1 cup finely shredded fresh zucchini
2 eggs
1/2 tsp oregano
1/2 tsp basil
1 tsp. olive oil
1 cup onion free chicken stock (or water)
1 1/4 cup Tapioca Flour
1 1/4 cup Chickpea Flour
Instructions
Preheat the oven to 170 degrees.
Beat together eggs, zucchini and herbs. Stir in chicken stock (or water). Add flour a little at a time stirring to form a batter. (It should be around the same consistency as pancake batter.)
Fill cases half full of batter. Place in the oven for 20 – 25 minutes, until a toothpick comes out clean.
Allow pupcakes to completely cool before sharing with your doggo!
3 comments
PUPCAKES! I have never heard that term before. These sound absolutely delicious and I’m not even thinking about Kellie my Kelpie. I’m thinking for myself. These have all the criteria of a great Paleo recipe.
This sounds yummy for my pooch. I noticed that the oven temperature says 350 degrees. Is this amn American recipe?
Great point Barbara, thank you! It’s changed now to 170 celsius. They would have been some toasted pupcakes if not!