Salmon & Veggie Muffins: Grain-Free Dog Treats
Ingredients
- 1 can salmon, boneless, skinless, in water
- 3 broccoli florets
- 1 large egg
- 1/4 cup garbanzo bean flour
- 1/4 teaspoon turmeric
- Pinch ground black pepper
Instructions
- Preheat oven to 350ºF and grease a mini-muffin tin with olive oil or coconut oil. Set aside.
- Drain salmon. Set aside.
- Using a food processor, pulse broccoli until you're left with extremely fine pieces. Be careful not to purée the veggie, though.
- In a medium-size mixing bowl, thoroughly combine all ingredients.
- Spoon mixture into muffin tin.
- Bake for 15 minutes, or until edges are lightly golden and fully set.
- Let treats cool in muffin tin for about 5 minutes and then transfer to a wire rack to finish cooling.
Notes
- No broccoli? No problem! Swap for 1/4 cup finely chopped spinach, grated carrots, or grated zucchini.
- Store in an airtight container in the refrigerator for up to 3 days.
- Store in an airtight container in the refrigerator for up to 3 days.