Jesse's Whole-Grain, Gluten-Free, Sweet-Potato & Salmon Doggy muffins

Yields: 20 muffin treats

Muffin Ingredients:

2/3 cup uncooked quinoa

1 whole sweet potato approximately 1 lb in size

¼ Cup + 1 TBS Chia Seeds

280 Grams (a scant 2 cups) WG, GF Baking Mix (recipe below, or click here) or your own favorite all purpose GF baking mix

3 tsp baking powder

2 tsp baking soda

1 whole large egg + 1 egg white

¼ cup olive oil

¾ cup plain (non-Greek) yogurt (low or no fat preferred)

1 ½ cups unsalted broth chicken

2 tsp ground ginger

1 Tbs lemongrass powder

2 Tbs Turmeric powder

1 tsp dill

1 Tbs parsley

2- 2.5 oz packages/containers pink salmon

Icing ingredients:

1-8oz package cream cheese (room temperature)

¼ cup plain (non-Greek) yogurt (low or no fat preferred)

¼ cup tapioca flour/starch

1 tsp dill

1 Tbs parsley

Directions:

Preheat oven to 350 degrees Fahrenheit.  Thoroughly spray or grease muffin tins and set aside.

Prepare Quinoa: in a medium sauce pan combine the quinoa with an equal amount of water or broth and bring to a boil. Then cover, reduce heat to simmer, and cook for 15 minutes. After 15 minutes, remove from heat and fluff with a fork. Set aside and let cool.

While the Quinoa is cooking, wash your sweet potato (if you haven’t already) and poke at least 3 times on each side with a fork or knife. Then place on a microwave-safe plate or bowl and microwave for 5-8 minutes or until fork tender. Set aside and let cool.

If using whole chia seeds, take 1 tbs spoon and grind with a spice grinder or mortar and pestle until fine. Then mix with 3 tablespoons of water or broth until moistened and let sit at least 5 minutes.

Then grind the rest (1/4 cup) of the chia seeds lightly—just to break them down a little. After you’ve ground them, mix the ¼ cup chia seeds in with the gluten-free baking mix and baking soda and powder. And set aside.

Once the sweet potato is cool, cut it down the long side and remove the skin by scooping the flesh into the bowl of an electric mixer. Using the whisk attachment of your mixer, turn mixer to medium to fluff the sweet potato while you add the 1 whole egg and extra egg white. Add the finely-ground chia seed mixture (the 1 tbs ground chia mix) and continue mixing until well incorporated. Be sure to turn off the mixture and scrape the sides with each addition. Turn the mixer to low and add the olive oil, yogurt, ginger, lemongrass powder, turmeric, dill and parsley and mix until well combined. Then add the 1 ½ cups chicken broth, salmon, and prepared quinoa and turn mixer back up to medium until everything is very mixed.

Again, turn mixer to low and slowly add dry ingredients (GF flour mix, chia seeds, baking soda and powder). Once the mixture starts to come together, turn mixer back up to medium high and mix until you’re certain everything is very well incorporated.

When certain that there are no pockets of dry ingredients, turn off mixer and remove bowl. Scrape down sides and use a spoon or spatula to stir the mixture several turns before scooping into prepared muffin pans. Fill until just below the rims of cup and place in 350 oven for 25 to 30 minutes or until a toothpick inserted comes out clean. Muffins should be slightly raised and spring back when touched.

Let cool completely.  

To make the icing:

Mix all ingredients until well combined. Once muffins are cooled completely, pipe or spread evenly on desired treats.

Serve treats immediately or store in the refrigerator in an air-tight container for up to a week. Freeze any treats which will not be eaten within a week for up to three months.  

Check out the About the Recipe section for more detailed instructions.