Canada Day + Hannah’s birthday = Hannada Day. Since I’d recently made a traditional cake for Franklin’s birthday, I wanted to try something a little different for Hannah’s special day. My internet search revealed only hard, doughnut-shaped cookies, so I made up my own recipe, loosely based on this delicious humans-only one. (Hannah begged in vain to get one, which is what initially inspired me!)
For this recipe, you’ll need a doughnut pan.
Apple Cinnamon Doughnuts
1 tsp cinnamon
4 tbsp corn starch
2 tsp baking powder
1 C unsweetened applesauce
1. Preheat oven to 350F
2. Mix all dry ingredients, then add wet ingredients. It should be sticky, and just a little thicker than pancake batter. If it’s too thick, add more applesauce.
3. Put into piping bag, and pipe into greased doughnut grooves.
4. Bake 10-15 minutes.
A lot of dog recipes I’ve seen use sugar or honey to sweeten them, but I usually omit it to keep the treats healthier. In this case, the yogurt chips I used for icing had sugar, so I thought it was especially important to omit sugar in the cake itself.
Coconut Yogurt Icing
3/4C plain yogurt chips
1 tsp coconut oil
optional powered food dye
Microwave chips for 30 second intervals at half power. Stir after each interval. When melted, add the oil. You have to be quick about dipping the doughnuts, as the icing hardens as it cools. To get the ombre look, I continued to add powdered food dye after every couple of doughnuts.
Both Hannah and Franklin approved!
Hannah’s very polite, and waited to be given a doughnut.
She also had no interest in eating at the table, so we let her take a couple of doughnuts to go. Not good for photos, but hey, it’s her birthday.
Franklin, on the other hand, showed no hesitation in going for the doughnut plate, and was happy to massacre one in front of the camera.
I don’t recommend letting pups eat these on the carpet!