As soon as I met Gizmo I fell in love, but I was trying not to get too excited about taking her because at the time I was still with Jeremy, we lived with his dad and 2 other dogs. I thought they would both say no. I told Jeremy all about Gizmo and what her fate looked like if we didn't adopt her, he is just as much a sucker for an animal, especially a dog, in need as I am so sight unseen he agreed to let me take her home. While Gizmo the mogwai is technically a male, the name is really fitting for our little girl. She looks like a cross between Yoda and a Mogwai and even though she is always wearing pink and purple clothing, people constantly mistake her for a boy. She isn't the most feminine creature. Weighing in at just over 7 lbs she is full of energy, the best cuddler and plays with the family hounds and my brothers pit bull as is she were the same size as them.
It's A Vegan Dogs Life.
The recipe is really easy to follow but I was a little nervous I had screwed something up when the dough was super sticky. Then I remembered I was baking for dogs, even if I did screw something up, odds are they were still going to eat and love them. It made 24 mini muffins but there are also variations for biscuits, cookies and bagels. They puffed up a lot so even though they are mini muffins, they are still pretty big for Gizmo so I have been splitting them in half for her, but she has been gobbling them up!
Carob can burn easily, so check these more often than you normally would.
2 1/3 cups flour
1/3 cup carob powder
1/3 cup wheat germ or additional flour
¼ cup nutritional yeast
½ tsp. baking soda
1 Tbsp. ground flax
1 Tbsp. hulled hemp seed (optional)
1 ¼ cups water
2 Tbsp. natural applesauce
Preheat oven to 350 degrees. Spray mini muffin pans with non-stick spray.
In a large bowl, combine flour, carob powder, wheat germ, nutritional yeast, flax, hemp
seed and baking soda.
Add applesauce and water, mixing well.
Scoop batter into the muffin pans and bake for 20 minutes. Remove and let cool completely before serving.
Store in the fridge.
Makes approximately two dozen mini muffins.
Biscuits- Reduce water by ½ cup and eliminate baking soda. Knead into a stiff dough,
adding ¼ cup of flour at a time until it can be rolled out without sticking to the rolling pin
(add a bit of water if it gets too dry). Roll out onto a floured surface to ¼ inch thickness.
Cut with cookie cutters or knife and bake on a greased cookie sheet until crispy.
Cookies- Add ¼ cup of flour at a time until dough is firm enough to form into balls. Place
dough balls on a greased cookie sheet and press flat with your hand or a fork. Bake until
Bagels- Make the same as the cookies except do not press them flat. Dip your finger in
water and poke a hole in the middle of the dough ball. Flatten slightly to form a bagel
shape. Bake until crispy.