For many of us, hot dogs and hamburgers go hand and hand with Fourth of July celebrations, but sometimes gluten-free friends miss out because — let’s face it — most gluten-free buns just aren’t very good. Fortunately, with these amazing paleo, gluten-free pigs in a blanket, no one will mss out on the fun! This is another of my favorite recipes from Super Paleo Snacks. They are so tasty, easy, and fun to make. Even better: They never disappoint company, even if your guests don’t tend to follow a paleo diet. These fun little protein-filled snacks will be devoured by even the finickiest eater.
Ingredients (Makes 24):
- 3/4 cup almond flour
- 1/4 cup arrowroot powder
- 1/2 cup canned coconut milk
- 2 tablespoon psyllium husk powder
- ½ cup boiling water
- 1 tablespoon butter, melted for covering
- 1 pinch celtic sea salt
- Applegate Hot Dogs or Organic Cocktail Pork Franks (or any organic wieners without nitrates or preservatives)
These Applegate Cocktail Pork Franks deliver really solid pig-in-a-blanket flavor. Unfortunately, we can’t always find them at our local Whole oods. So, many times we will use Applegate Grass-Fed Hotdogs, cut in half, which are also very good.
- Preheat your oven to 375 degrees.
- In a small pan, heat ½ cup of water (or a touch more since some will evaporate).
- Mix the almond flour, arrowroot, salt, and psyllium husk powder then add in butter. Pour the hot water directly over the butter so it will melt. Stir everything together until it forms a dough.
- Put a little oil on the palms of your hands and roll the dough into big ball. Place the ball on a parchment paper-lined baking sheet and squish it down like pizza. Then use a roller or round glass (you may need to put some oil on the glass) to flatten the dough into a large rectangle. Once your dough is flattened out and about ¼ inch thick, use a pizza cutter to cut a horizontal line down the middle of the dough then make triangle shapes for the top and bottom halves.
- If you’re using full-sized hot dogs, cut them in half then roll the pigs (hotdogs or pork wieners) into their little blankets and place them back on a parchment paper-lined baking sheet.
- Bake for 25 minutes. After they have been in the oven for about 10 minutes, brush some melted butter on top of the dough.
- Eat immediately or store in the refrigerator or freezer.
Have a fun and safe Fourth, everyone!
Landria Voigt, C.H.H.C., is the Nutritional Consultant and Public Speaker at Dr. Taz’s Atlanta Center for Holistic & Integrative Medicine office. She is a graduate of The University of Georgia and the Institute of Integrative Nutrition. She is author of the the book Super Paleo Snacks as well as the popular family and nutritional blog Stir It Up! where she shares her healthy recipes aimed at pleasing even the most finicky of palates, as well as forward-thinking ideas about nutrition.