Tools and Equipment - Medium size meatloaf pan or 6” round pan
- Plastic wrap to line the
pan
- Organic Pam or Extra Virgin Olive Oil
- Spatula
- Measuring cups
- Electric Mixer (optional)
- Mixing Bowls
- Food Processor (optional)
- Zip-lock bags (optional)
- Hammer or mallet (optional)
- Serrated knife
Instructions: - Pre-heat oven to 350 degrees…
- In
mixing bowl mix the brown rice flour, oats flour and coconut flour, Mix well…
- Beat the eggs and mix with peanut butter, Mix well…
- in a large mixing bowl or mixer, pour in the egg and peanut butter mixer
- add the flour slowly
- add the 1 cup of broth
- mix well on low for 3 minutes
- lightly spray medium meatloaf pan with Organic Pam or extra Virgin Olive Oil
- bake for 36 to 46 minutes (depending on you oven)
- Check with tooth pick to make sure it is completely baked
- take it out of the oven and let cool in the pan for 10 minutes
- wrap loosely with plastic wrap and place in the freezer for 2 hours
- line a medium
meatloaf pan with plastic wrap
- take the cake out of the freezer, let stand for about 5 to 10 minutes
- cut 3 equal slices, long ways
- in the lined meatloaf pan place the bottom layer of the cake
- add 1/3 of the yogurt mixture and spread evenly with a spatula
- repeat with 2nd layer
- for the top layer, add s small amount of yogurt mixer and top with treat crumbs
(make treat crumbs my finely mixing in a food processor or in a double zip-lock bag and powder with a rolling
pin) - wrap lightly and place in the freezer overnight
- take ice-dream cake out of the freezer, let stand for 10 to 15
- cut in small slices and serve to some very Yappy fur-guests!
Now that's a Perfectly Delicious
Doggie Ice-Cream Sandwich Cake... |
Yogurt filling - 16 oz of Organic Low Fat Greek Yogurt
- 1/3 cup of Organic Creamy Peanut butter
- Mix
well
|
|
|
