We’re pretty sure you are clever enough to have figured out that, no we didn’t misspell cupcakes, and yes, pupcakes are a little treat we whipped up for all the FP members who have a wagging tail.

It’s not uncommon to have numerous pups running around the FP office on any given day and last fall a new team member was added whom you’ve likely seen on insta – Taxi, the chocolate and golden dachshund. Having a puppy can be a bit of a whirlwind and to add to it, now-a-days there is almost as much discussion about what we feed our fur-friends as what we contemplate feeding ourselves. As soon as Taxi popped into the picture, we started getting questions. What would we give the dog, kibble or fresh? Would she be vegan or flexitarian? Would we dare periodic fasting?

We have close friends who give their little Tudor only fresh meatballs from a delicatessen on the other side of town, and other friends who specially ferment veggies for their pup. Recently we even received dog probiotics, which you could just sprinkle over your dog’s food. A stupendous idea given that we know the importance of caring for our own gut health, although not everyone is super into buying supplements for their dogs, no matter how much they love them.

This last year with Taxi has been full of  kisses and fetch sessions. And today we are spoiling her with some handmade pupcakes, not because it is necessary but because it feels nice to give her a special treat, that we know is good for her, after everything she’s given us this last year ( well, minus the 365+ bags of poo).

Happy Birthday, Taxi!

Pupcakes
(8 pieces)

1/2 cup grated carrot
2 eggs
2 teaspoons of honey
1/2 tsp baking soda
1 cup preferred flour
1/2 teaspoon cinnamon
2 tablespoons of psyllium fiber powder

Set the oven to 175°C/350°F. Mix everything except for the carrots in a food processor and then stir in the carrots. Fill the muffin molds to 3/4 full and bake for 15-20 minutes. Let cool.

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