My cooking and baking are usually inspired by something. My baking group, a picture, a craving etc. This time it wasn’t any of the above.
I was cleaning my cluttered baking supply drawer when I noticed these cutesy little cookie cutters that I bought from Williams Sonoma last month but never used yet. It comes with the usual shapes – heart, star, square etc. Then I saw the club and tear drop cookie cutter and they jumped out at me. All the sudden I was in the mood to bake cookies! But not just any cookies. Carrot shaped cookies for… my bunnies!
Tell me that doesn’t look like a carrot!?!
I’ve been wanting to bake this recipe for a long time but I’ve been spoiled by another bunny friend who actually bakes them in HUGE batches and ships some to me. Unfortunately my bunnies ran out of their favorite far away cookie a couple weeks ago. sniff. Since necessity is the mother of invention… err… baking, it was up to momma bunny (me) to bake up some more!
(Recipe from Rabbit.org | photos from me!)
Makes about 40 little cookies
1 small carrot, pureed* (I used 5 baby carrots)
1/2 banana, mashed until really creamy
1 tbsp honey
1/4 cup rabbit pellets, ground finely in a coffee grinder (I use Oxbow Bunny Basics pellets)
1/4 cup ground oats, ground finely in a coffee grinder (Old fashion oats NOT quick oats)
*To puree carrot: Boil water (just enough to cover carrots). Chop carrot into smaller pieces. Turn down heat and let carrots simmer for about 15 minutes until soft. Drain water. Puree carrot in a food processor. Let cool.
Mix pureed carrot, banana and honey in a medium bowl. Add pellet powder and ground oats. Mix until blended. Knead in your hands for 1-2 minutes.
Roll out the “dough” in 1/8- to 1/4-inch thick layers between sheets of plastic wrap. Cut into small cookies (about 3/4 inch across). Place cut shapes onto a parchment paper covered cookie sheet.
[NOTES: I like to use parchment paper b/c it keeps the cookies from sticking without adding any grease.]
Bake at 325 degrees for about 30 minutes (check to make sure they are not browning too much). Let completely cool before feeding to bunnies.
[NOTES: Please remember these are treats and should be given sparingly to avoid upset bunny tummies.]
Bunny rating: A++
Both OpieBun and Snickerdoodle LOVE these cookies. I tried to get a picture but they were too quick for me and gobbled them up before my camera could flash! Obviously they must be goooooood!
I also included another bunny treat recipe after the cut. I haven’t tried it yet but its on my must-bake bunny list!
Raspberry Rabbit Cookies
(Recipe from Bunny Treats)
Makes About 18-20 cookies
1/3 cup Frozen Raspberries, de-thawed
1/2 Tbsp Dried Mint
1/3 cup Rabbit Pellets, ground finely in a coffee grinder
3 Tbsp Old Fashion Oats, ground finely in a coffee grinder
Preheat oven to 375 degrees. Mash the raspberries together with a fork. Mix raspberries with mint.
Mix oats and pellets together.
Slowly add dry mixture to raspberry/mint mixture until well blended together. Using a teaspoon measuring spoon, spoon out onto a cookie sheet covered in parchment paper.
Flatten cookies with a fork to about 1/4″ thick. Cook for 20 minutes or until brown on bottom. Let cool (For a crunchier treat, turn off oven and leave in until stove cools)
*To make dried mint:
1. Wash the mint thoroughtly and carefully in cold water without removing the stems.
2. Dry it very well, using paper towels or other absorbent towels.
3. When dry, carefully remove the leaves from the stems.
4. Place the leaves on a cookie sheet in a 180F (80C) oven for 2 to 4 hours
5. Once it’s very dry, it can be crumbled by hand or through a screen, or the leaves can be left whole.
6. Store the dried mint in airtight glass, plastic, metal, or ceramic containers, away from light and heat.