Some dog lovers don't like eating meat. In fact, some don't like consuming any animal by-product at all. It is for this reason I have created a vegan friendly pupcake recipe.
You will need:
1 1/2 tablespoons flaxseed, ground
3 teaspoons hemp seed flour
1 1/2 zucchinsi, finely grated
1 1/2 bananas, mashed
2/3 cup coconut flour
100ml coconut oil, softened
FOR THE BASE:
In a bowl, combine the flaxseed, hempseed, zucchini and banana. Allow the mix to stand for 10 minutes. Press the mix firmly into 3 silicone cupcake moulds and place in the refrigerator for 20 minutes to set.
FOR THE ICING:
Roll 6 small balls of icing for the eyes and place 2 balls on top of each base. Mix a small amount of icing with beetroot juice, roll into smaller balls and place on top of the white balls. Your mummy is beginning to take shape!
In a bowl, combine the coconut flour and coconut oil. Please ensure the coconut oil is softened, not hard and not melted otherwise the icing will not be functional. Ensuring the mix is the consistency of play dough, roll the mix onto a bench. If the bench is too cold, the icing will stick to it. Roll the icing out as thinly as possible and cut thin strips and place on top of the base in all directions.
Store in the refrigerator for up to 3 days or in the freezer for up to a month.
And there you have it - a vegan mummy pupcake recipe!