The Lamington is a delicious Australian tradition and there's no reason why our four-legged friends need to miss out on it this Australia Day.
This pupcake recipe is a nourishing raw treat made with chicken mince, coconut, flaxseed and many other delicious goodies. Select organic ingredients where possible.
FOR THE LAMINGTON FILLING:
500g (1lb 1oz) chicken mince, raw
2 tblspns flaxseed, ground
2 tblspns sunflower seeds, ground
1 tblspn gelatin powder
1/2 tspn Vitamin C Sodium Ascorbate powder
1/2 cup coconut flour
FOR THE LAMINGTON ICING:
1/3 cup coconut oil (85ml/ 3 fl oz), melted
1 1/2 tblspns carob powder
1 tblspn blackstrap molasses
1 1/2 cups (180g/ 6 oz) dessicated coconut
TO MAKE THE FILLING:
In a large bowl, add the chicken, flaxseed, sunflower seeds, gelatin, Vitamin C and coconut flour. Combine well.
Transfer the mixture into a lined bread loaf pan. Using the back of a dessert spoon, distribute mix so that it is even in the pan and smooth on top.
Place in the refrigerator to set for 20 minutes.
TO MAKE THE ICING:
In a bowl, combine coconut oil, carob powder and molasses. Mix well.
TO ICE THE LAMINGTON:
Place the desiccated coconut on large plate. Remove the lamington filling from the refrigerator and cut into squares. Depending on the size of your dog, you may wish to cut the lamingtons into larger 5cm (2 inch) squares, or for the petite pet, 2.5cm (1 inch) squares.
Dip each lamington into the icing, ensuring all edges are covered. Roll iced lamington through desiccated coconut.
Serve immediately or store in the refrigerator for up to 3 days or 1 month in the freezer.
And how easy is that!