Sourdough Easter Puppy Chow (Naturally Colored)
Naturally colored sourdough Easter puppy chow made with matcha, blue spirulina, and red rice powder. No artificial dye, no cereal, and ready in 20 minutes.
Servings: 12
Calories: 235kcal
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Large mixing bowl
- Medium microwave-safe bowl
- spatula
- 4 gallon size zip lock bags
- kitchen scale
- Measuring cups and spoons
Ingredients
For the Sourdough Cubes:
- 400 grams sourdough bread cut into 1/2 - 3/4 inch cubes approximately 6-7 cups
- 14 grams unsalted butter melted 1 tablespoon
- 2.5 grams vanilla extract 1/2 teaspoon
For the Chocolate Coating:
- 255 grams semi-sweet chocolate chips 1 1/2 cups
- 190 grams creamy peanut butter 3/4 cup
- 42 grams unsalted butter 3 tablespoons
- 5 grams vanilla extract 1 teaspoon
- 1 pinch salt
For the Naturally Colored Powdered Sugar:
- 200 grams powdered sugar divided into 4 portions of 50 grams each 1 2/3 cups total, approximately 1/2 cup per bag
- 2 teaspoons matcha powder
- 1 to 1.5 teaspoons blue spirulina powder
- 1.5 to 2 teaspoons red rice powder
- 1 portion plain powdered sugar left uncolored
Instructions
INSTRUCTIONS
- Preheat your oven to 300 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, toss the sourdough bread cubes with the melted butter and vanilla extract until evenly coated.
- Spread the bread cubes in a single layer on the prepared baking sheet and bake for 15 to 20 minutes, tossing halfway through, until completely crispy and dried out all the way through. Break one open to confirm there is zero softness in the center before pulling them from the oven. Remove from the oven and let cool slightly.
- In a medium microwave safe bowl, combine the chocolate chips, peanut butter, and butter. Microwave on high for 1 minute, then stir. Continue microwaving in 30 second intervals, stirring between each, until completely smooth and melted. Stir in the vanilla extract and pinch of salt.
- While the bread cubes and chocolate slightly cool, prepare your four colored powdered sugar bags. Add approximately 50 grams (1/2 cup) of powdered sugar to each of four gallon size zip lock bags. Add the matcha powder to the first bag, the blue spirulina powder to the second bag, and the red rice powder to the third bag. Leave the fourth bag plain. Start with the lower amount listed for each colorant, seal the bag, and shake to combine. Check the color and if you want more intensity, add the additional half teaspoon and shake again before adding the bread cubes.
- Place the toasted sourdough cubes in a large bowl. Mix the chocolate peanut butter mixture and the cubes and gently toss with a spatula until every piece is evenly coated. Work gently to avoid breaking the bread cubes.
- Divide the chocolate coated bread cubes into four equal portions. Working one bag at a time, add one portion of coated cubes to each colored powdered sugar bag, seal tightly, and shake vigorously for at least 30 seconds until every piece is completely coated. Repeat with each remaining bag.
- Spread all four colors out on the parchment lined baking sheet in separate rows and let cool completely at room temperature until the chocolate sets, about 30 minutes. Do not stack or pile the pieces before the chocolate has fully set.
- Once set, toss the colors together gently and transfer to a serving bowl or airtight container.
Notes
Storage:
Store in an airtight container at room temperature for up to three days. Do not refrigerate as the powdered sugar coating will absorb moisture and turn sticky and gummy. After three days, transfer to a freezer safe container and freeze for up to two months. Let come fully to room temperature before serving, or enjoy straight from the freezer for an extra satisfying bite.
Variations:
Espresso: Add 1 to 2 teaspoons of instant espresso powder to the chocolate peanut butter mixture before coating the bread. This deepens the chocolate flavor without tasting like coffee.
Double Chocolate: Mix 2 to 3 tablespoons of unsweetened cocoa powder into one or more of the powdered sugar bags alongside the colorant for an extra layer of chocolate flavor.
Extra Color Options: Freeze dried strawberry powder or freeze dried raspberry powder can be used in place of or alongside the red rice powder for a brighter pink with real berry flavor. Green spirulina powder gives a more vivid true green than matcha. Freeze dried blueberry powder is a great alternative to blue spirulina and produces a beautiful purple toned blue with real berry flavor.
Single Color: Skip the divided bag method and mix your favorite colorant into the full batch of powdered sugar. Shake everything together in one bag for a simple single color version.
Troubleshooting:
Mushy texture: The bread cubes were not toasted long enough before adding the chocolate mixture. They must be completely dry and crispy all the way through with zero softness in the center. Cut your cubes as uniformly as possible so they toast evenly. Inconsistent sizes result in some pieces being under-toasted while others are over-toasted.
Powdered sugar not sticking: The chocolate coating cooled and set too much before the cubes went into the bags. Work quickly after coating the bread in chocolate and get them into the bags while the surface is still slightly tacky. Also make sure every piece is thoroughly coated in chocolate before bagging.
Colorant clumping: Once any freeze dried fruit powder is added to powdered sugar, use it immediately. Freeze dried fruit absorbs moisture from the air quickly and will cause the sugar to clump within 30 to 60 minutes. Plant based powders like matcha, spirulina, and red rice are more stable but should still be mixed and used right away.
Dietary Swaps:
Gluten free: Use a gluten free artisan or sandwich loaf in place of regular bread. The method is exactly the same. Toast the cubes long enough since gluten free bread tends to hold onto moisture longer than regular bread. Break one open before pulling from the oven to confirm the inside is completely dry and crisp.
Dairy free: Swap the butter in the chocolate coating for refined coconut oil or vegan butter. Refined coconut oil is the better neutral option and will not add any coconut flavor. Use dairy free chocolate chips as well.
Gluten free and dairy free: Use both swaps together for a version that works for nearly every dietary need at the table.
Peanut free: Use sunflower, almond or cashew butter.
