Peanut Butter Pumpkin Pruppet Treats
Today I wanted to do a special post for our #pruppet pals. We talk a lot about losing our friends and family of the human variety, but what about the grief we feel when we lose our canine companions?
Naturally, I love that Crime Junkie Podcast always features a pruppet (puppy soulmate) on their show. Now, most of the time these stories are uplifting, howeeever every now and again they do a piece that leaves me in full on tears!!!
Their last episode featured Cara-very goodest girl-was a bomb sniffer who sadly fell off a bridge while on duty. Cara, was so loved that a funeral service was held for her.
Another past episode featured Sal, the floofiest baby boy who died from cancer, and I dare you to listen to his story without breaking down in tears. You’ll find solace knowing that he was given green burial on the farm that he loved to bark and play on.
Both stories also discuss the difficult decision of giving our pets death with dignity and I think it’s really helpful to ruminate on how we offer this for pets but still have a stigma around this for humans.
So today I present Peanut Butter Pumpkin Pruppet treats which are also safe for humans to eat too, but they’re a tad bland for us (I may have eaten some. Ok I ate a batch with some hummus)
You can make your own treats or if you want to skip the baking you can buy a 6oz bag from me and I'll donate a $1 from each bag to either the Animal Cancer Foundation in honor of Sal or the Augusta Regional SPCA, which also has an amazing program called Pets for Seniors offering discounted adoption rates for senior citizens to adopt their new furry best friend. Check out Crime Junkie Podcast for their full stories!
Ingredients
3/4 cup pumpkin puree (185g)
1/4 cup peanut butter (60g)
2 tbsp ground flax meal
1 1/3 cups oat flour (160-180g)*
1/2 tsp cinnamon, optional
Directions
Preheat oven to 350° F.
Cream peanut butter and pumpkin together in small bowl.
In seperate bowl whisk flax meal, oat flour, and cinnamon if using.
Add dry ingredients to wet ingredients and stir until incorporated. You will need to use your hands for the last bits. I break it up and fold it over on itself multiple times until it has a nice dough feel.
Lightly flour your surface with oat flour and roll the dough out about 1/4 inch thick.
Use cookie cutters of your choice to cut out cookies and transfer to a parchment lined cookie sheet.
Bake for 28-30 minutes or until golden on the edges.
Enjoy!