Thanksgiving treats - pumpkin delight
What better way to thank our furry kids than to make healthy and scrumptious treats just for them?! And because we want the best for them, here is a gluten-free recipe for those with sensitive tummies! We know our Gurk especially will enjoy them!
So I present to you, mini pumpkin pies with a flaxseed crust and “whipped” pea topping. I was inspired by Barkley Doodles’s recipe, but wanted a more natural approach.
So you’ll need the following:
For the crust: 2/3 cup of flaxseed meal, 1 egg white, 1 tsp of honey
For the filling: 1 cup of pumpkin purée (NO pie filling), 2/3 cup of brown rice flour, 1 grated carrot, 1 tsp of turmeric, 1 pinch of black pepper, 1 egg + 1 egg yolk
For the topping: 1/3 cup of peas, half of a greek yoghurt
OK, no worries, it’s really not complicated!
All the ingredients you need.
Start with the flaxseed crust.
Then mix all the ingredients for the pie.
First, lightly whisk all the ingredients for the crust (I first tried to use plain flaxseeds and grind them, but it was not a success. The dogs don’t digest them well if they’re not ground, it will decorate their poop ;), so they won’t get all the benefits). Thus using a flaxseed meal is the way to go. Why flaxseeds you’ll ask? It is loaded with Omega-3 fatty acids and supports the skin & coat, joints, kindneys, is a great source of antioxidant for a strong immune system and promotes a healthy digestion. Just super healthy! So all that mixed together should become a sticky mixture that you’ll pour into the tiny moulds, pressing them to make a fine crust. Put that in the oven at 325°F for about 10 minutes.
Fill the baked crust with a dollop of the pumpkin filling.
Once out of the oven.
Then pour the pea topping.
Then let’s get to the filling. Mix the ingredients (a grated carrot will also be better digested). For info, turmeric is a wonderful anti-inflammatory, working wonders on especially senior dogs (relieves arthritis pain)! Combining it with a pinch of black pepper will help absord all the benefits (see here for more info). Then when the crust is ready, fill it with a good dollop of the pumpkin mixture and put everything back in the oven at 325°F for about 35-40 min.
As for the topping, cook the peas and blend them with the greek yoghurt. Fill a ziploc bag with this mixture and cut a corner to make a piping bag. When the pie is ready to come out of the oven, let it cool a little and add a little of the pea topping on each mini pie.
Put everything in the fridge for a bit to rest (at least 1 hour) and voilà, they’re ready to be devoured!
The chef-d’oeuvre ;)!
Let’s say it is a success!
Easy to gobble for the toothless ones!
OK, that’s it, they went crazy for it :)!
The good part is that the toothless doggies can enjoy the filling, the crust may have to be broken into small parts though. I bet your doggies will enjoy these as much as ours :)!