1 package Paleo Grass-fed Beef Hot Dogs (I used Applegate Uncured Grass-fed Beef Hot Dogs)
1 1/2 cup almond flour
1/2 tsp baking powder
1/2 tsp sea salt
1/4 cup ghee, melted
3/4 Tbs unsweetened almond milk
1 1/2 tsp water
Preheat oven to 400 degrees F
In a large bowl mix almond flour, baking powder & sea salt. Mix in ghee, almond milk and water. Roll into a ball, wrap in parchment and refrigerate for about 30 minutes.
Between 2 sheets of parchment paper roll out dough into a rectangle about 1/4-1/8” thick and make it large enough to cut into 6 rectangles. The rectangles must be large enough to completely wrap around hot dog with about 1/4-1/2” overlap. The length should allow about 1/2” of each end of the hot dog to be uncovered. Leave dough on the parchment paper and very carefully cut parchment paper with dough on it into individual rectangles. The parchment paper will help you roll the dough around the hot dog more easily.
Make slices in an “X” on each end of each hot dog. Place each hot dog on the long end of each piece of dough, and using the parchment paper for assistance, carefully roll the dough around the hot dog, pinching it together. It cracks occur while rolling, simply pinch them together. Place seam side down on parchment paper lined rimmed baking sheet. Bake in preheated oven for 30 minutes or until crust is golden.
Makes 6 Piggies
This recipe is gluten-free, dairy-free, soy-free, grain-free, paleo and Whole30 compliant
Originally posted on Happy Healthy Belly's Blog on 3/10/18