Your hound (and maybe you!) will love these trekking or picnicking Caulipops. Made with cauliflower and cheesy tasting nutritional yeast, they pack in the nutrients and umami flavour!
INGREDIENTS
1/2 cup oat flour
3/4 cup riced raw cauliflower, fresh or frozen
1 egg
1 TBSP melted coconut oil or olive oil
1 TBSP water
1 TBSP nutritional yeast* + extra for tops
* nutritional yeast is inactive yeast grown specifically as an umami flavoured flake
EQUIPMENT
Mini muffin tin or bite-size silicone mold, greased with coconut or olive oil
INSTRUCTIONS
Preheat oven to 350°F
- If using fresh cauliflower, chop florets in a food processor or high speed blender, or chop with a knife – the consistency should be like grains of rice. If using frozen riced cauliflower, let it thaw a few minutes first.
- In a medium bowl, beat the egg and mix in remaining ingredients with a spoon or spatula.
- Fill greased cups close to the tops (it’s a thick batter, so press in with finger) and sprinkle with the extra nutritional yeast. If the batter seems too thick add a bit of extra water.
- Bake for 12-14 minutes, until the biscuits are dark golden on the tops and sides.
Makes 8 in a mini muffin tin. Will keep at room temperature for a couple of days, a couple of weeks in the fridge, or can be frozen.
