Pumpkin for the Pups

Who would’ve thought……Fall in Dominica? There is no changing of the leaves or the first snow fall…..what we get are cooler breezes and rainbows. After several months of extreme heat, humidity and tropical storms with torrential down pours……..I’ll take it! No matter what the weather is like…..I will always love this place.

In lieu of our so-called “Fall” I have decided to pull out the pumpkin, and it is also part of the Caribbean Cooking Challenge. However, this post is for the pups. Call me crazy, but I make all of Layla’s food…..not by choice, she is now allergic to off-the-self dry dog food and treats. She is one spoiled pup, and Ajax gets to reap the benefits as well with the occasional scoop of fresh avocado and yogurt in his food too. This recipe makes a ton, so I freeze a bunch and I only have to make dog treats once every 4 months…..or so.

Pumpkin Ginger Snap Puppy Treats:

The ingredients. All items purchased in Dominica.

Cut pumpkin in to 1″cubes, place on a cookie sheet, drizzle with oil and cook.

Place all ingredients in a large bowl. Mix thoroughly with hands to combine.

Recipe:

Pumpkin Ginger Snaps for the pups

  • 4 cups of whole wheat flour
  • 2 cups grape nuts
  • 2 cups of cooked pumpkin. Fresh island pumpkin is way cheaper than canned pumpkin. Canned pumpkin is about $10-15 EC per can
  • ½ cup water
  • 2 tablespoons of vegetable oil, plus 1 tablespoon for cooking the pumpkin
  • 1 tablespoon of honey
  • 4 tablespoons of fresh grated ginger
  • ½ cup molasses

Pre-heat oven to 350 degrees. Cut pumpkin in to 1” cubes with skin on. Grease cookie sheet with 1 tablespoon of vegetable oil, add pumpkin cubes, and put in oven for about 30 minutes…..or until it’s fork tender. (If using canned pumpkin, skip this step and add the canned pumpkin to the ingredients above.)

While the pumpkin is cooking, place all the other ingredients in a large bowl and mix to combine. Don’t worry, the dough will be dry and crumbly before the pumpkin is added.

{Tip for peeling fresh ginger: use the back of a spoon and scrape the skin off.}

Once the pumpkin is done and slightly cooled to the touch, peel or cut off the skin. Add cooked cubes to a bowl and mash with a fork. Add mashed pumpkin to all the other ingredients and mix thoroughly to combine.

On a floured surface roll out half the amount of the dough to ¼ inch thick. Using a cookie cutter, cut out your shapes. Combine dough scraps and repeat until all the dough has been used.

Place cookies on ungreased cookie sheet and bake at 350 degrees for 20 minutes. Store in the refrigerator or freezer.


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