Going gluten-free was a little scary in the beginning…what are we going to eat? The more important question, what am I going to bake? I love to bake! So I started experimenting with substitutes, some worked, some didn’t. Even a few years ago when we started there wasn’t much information out on the web or food in the stores like there is now. One of my go-to blogs for baking is www.comfybelly.com ~ great blog for healthy recipes and treats! The other day I found a recipe for Pigs in a Blanket. It worked great! (Some recipes don’t work as well as they say…) The main flour for these is almond flour, I get mine at www.nuts.com…
The price is good and the shipping is great! It’s basically shipped the day that you order or the next and you get it the following day…great for bakers!
Pigs in a Blanket
- 3 cups of blanched almond flour
- 4 tablespoons of unsalted butter, cold and diced into chunks
- 1/2 teaspoon of sea salt
- 1 teaspoon of honey
- 2 eggs
- About 14 hot dogs (I use Trader Joe’s Cocktail Pups – uncured, all beef, no nitrates)
- Preheat your oven to 400 degrees F.
- Prepare the dough by adding all the ingredients in a food processor and pulsing it until it is blended and ready to form a ball of dough. You can also do this by hand with a fork or spoon – it just takes longer.
- Separate the dough into two balls, cover and place in the freezer for 5 to 10 minutes, or the refrigerator for about 20 minutes.
- Roll the dough out between two pieces of parchment paper (or other non-stick surface) until you have a flat, round circle about an 1/8 of an inch thick (or so). If the dough is stickly, add some flour or place in the refrigerator for a bit longer.
- Using a pizza cutter or knife, slice the flattened dough into pie slices, triangular, until you have triangle slices that are not wider than the width of the hot dog pieces.
- Place each hot dog at the base of the triangle slice of dough (the widest part) and then roll the dough over the hot dog until it is completely rolled around the hot dog. It should resemble a crescent roll-type rolling shape.
- Place each piggy on parchment paper on top of a cookie sheet.
- Bake for 10 minutes, or until the edges begin to brown. You can flip when they are halfway done so it all gets browned.
- Cool for a few minutes and dip in mustard or ketchup.