Making dog treats from scratch is more of a gift for the person than the pup. Of course, I know that Luka will be beside himself with joy the moment that such a tasty morsel of human food is in fact for him. His tail will wag so hard, it might threaten to unwind and spin right off. His jaw might chatter, taking tiny chops out of the air before my hovering hand, as if preemptively tasting it, not wanting to miss a single crumb. Despite that, I’ll be happiest of all by creating such joy, no matter how simple or fleeting.
The thing is, dogs would make terrible food critics. Anything edible, and many things not, would be deemed delicacies. Every plate would be licked clean. There’s no such thing as tasting notes since they shouldn’t have salt, or sugar, or anything spicy, in addition to a long list of verboten ingredients. These baked doughnuts, which I’ve deemed dognuts, would be pretty blah to the average eater. Little more than flour, applesauce, and peanut butter, they’re fully edible for anyone who wants to partake, but might fall a little flat based on visual expectations.
Thankfully, my Luka is obsessed with all things doughnut-like and doughnut-shaped, would eat five dinners if no one stopped him, and has been known to eat small rocks if offered. This little gesture of love was an instant hit.
As we survive the one year anniversary of the day I almost lost him, I can’t help but want to squeeze him tighter, spoil him a bit more than usual, go on extra walks and let him sniff for as long as his snoot desires. I know he doesn’t understand, but I want make him some extra special treats for my own sake. To say that I love him, that I’m grateful he’s here, that I’m so lucky he’s still here.
Dognuts
These baked doughnuts have gone to the dogs. Little more than flour, applesauce, and peanut butter, you can whip them up even when the pantry is mostly bare, and they're fully edible for anyone who wants to partake.
Ingredients
Dognuts
- 1/4 Cup Unsweetened Applesauce
- 2 Tablespoons Peanut Butter
- 1/4 Cup Plain, Unsweetened Non-Dairy Milk
- 1/4 Teaspoon Apple Cider Vinegar
- 1/2 Cup Whole Wheat Flour
- 3/4 Teaspoon Baking Powder
Frosting and Sprinkles:
- Vegan Yogurt
- Beet Juice (Optional, for Color)
- Unsweetened, Shredded Coconut
Instructions
- Preheat your oven to 350 degrees and lightly grease a 6-cavity doughnut pan.
- In a medium bowl, mix together the applesauce and peanut butter until smooth. Add in the non-dairy milk and vinegar, stirring to incorporate. Whisk together the flour and baking powder before adding the dry ingredients into the bowl of wet. Stir until the batter is smooth.
- Spoon the mixture into you prepared pan, filling each cavity about halfway to the top. Tap the pan on the counter a few times to even out the tops and get rid of air bubbles. Bake for 10 - 12 minutes, until golden brown and a toothpick inserted into the cakes comes out clean. Let cool to room temperature.
- For the frosting, place a spoonful of vegan yogurt into a small dish. Drizzle in a tiny, tiny splash of beet juice, for color, and stir until smooth. Dip the cooled doughnuts into the yogurt and top with a pinch of coconut.
- Extra dognuts can be stored in an airtight container in the fridge for up to 3 days, or frozen for 6 months.
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Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 178Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 6mgSodium: 167mgCarbohydrates: 22gFiber: 3gSugar: 11gProtein: 7g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.