Grain Free Salmon Puffs (contains nuts, eggs -- cheese is optional)

I was determined to come up with a tasty moist salmon puff that is grain free.  These fit the bill. This makes 12 regular size muffin cups.



Ingredients:


Mix the following in a large bowl:

1 can Think Pink 14.75 oz canned salmon (drained)
Diced onion sauteed/browned (about 1/2 medium onion)
1/4 cup fresh chopped parsley
2 TBSP finely chopped green onion
1 TBSP Worchestershire sauce
salt, pepper, cayenne pepper to taste

In a second smaller bowl mix:

1/2 cup almond butter
2 eggs
1/2 TBSP (raw) honey
dash of salt

Once thoroughly mixed add:

1/2 tsp baking soda (I use aluminium free)  (sprinkle over top)
1 tsp vinegar (I use raw)

Pour batter into bowl with seasoned salmon. Mix.

Line cupcake pan with 12 parchment cups.  Fill cups.  Top with shredded colby jack/cheddar if desired.  Bake at 300 degrees for 30 minutes.

I have also made this substituting the 1/2 cup of almond butter with:  1/2 cup almond flour, 2 teaspoons oil.  I poured it into a 503 (size) Pyrex dish and baked for 45-50 minutes on 300.