A very berry howl-a-day cake

1 cup (250 ml) of cranberries (fresh or frozen)
1 cup (250 ml) of blueberries (fresh or frozen)
½ cup (125 ml) of apples (peeled)
½ cup (125 ml) of banana Chips
2 cups (500 ml) of coconut Flakes (unsweetened)
2 ½ (625 ml) cups of brown rice flour
3 eggs slightly beaten (or substitute with 1 cup (250 ml) of unsweetened apple sauce)
3/4 (188 ml) cup of peanut butter
2 tbsp (30 ml) of honey
2 tbsp (30 ml) of water

Video: Blueberry Lemon Bundt Cake Recipe

Preparation:

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1. Pre-heat oven to 350° F (175° C)
2. Roughly chop fruit
3. Crumble banana chips
4. Place chopped fruits and banana chips in a bowl
5. Add and stir in coconut flakes and brown rice flour, then set aside
6. Lightly beat 3 eggs
7. Melt the peanut butter
8. Add the honey, peanut butter, and water to the eggs.
9. Add this liquid mixture to the fruit, chips, and dry mixture.
10. Stir until thoroughly combined.

Baking instructions:

Using an ice-cream scoop, place a full scoop of the mixed dough on a lightly sprayed baking sheet. Bake for 25 minutes.

You can also use a small melon scoop for smaller cakes or use any baking molds you prefer. You can also roll out the dough on a small amount of flour and cut with cookie cutters (cooking time will differ).

For crunchier cookies — or pup-cakes — turn off the oven and leave in for an additional 20 minutes.

Chef Laly has over three decades of experience. She has dedicated the last ten years to feeding dogs the most delicious and nutritious dishes at her Doggie Bag Café, South Florida’s premier pet party catering service. Chef Laly combines her passion for dogs with her background as an educator to offer proper canine nutrition programs for children and the elderly living with animals, and Cooking for Canines 101 classes for everybody else. Check out Chef Laly’s other tasty creations here.

Give this recipe a try and post a photo of your dish and pack on the comments.

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