The 4th of July is about traditions (at least for us: see old 4th of July traditions post)! And while for many of us, hot dogs and hamburgers go hand and hand with 4th of July, many people (who are gluten-free) may miss out on the buns because, let’s face it, most gluten-free buns aren’t very good. But with these amazing pigs in a blanket, you don’t have to miss out on the fun!! This is another of my favorite recipes from Super Paleo Snacks that we make often. 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-type diet.
These Applegate Cocktail Pork Franks deliver a really solid pigs in a blanket flavor. Unfortunately, we can’t always find them at our local Whole Foods. So, many times we will use the Applegate Grass-fed Hotdogs (see here) cut in half, and they are also so good!
See, this dough is almost like real dough…and by real dough, I mean the gluten-filled stuff.
The kids love helping cut and wrap their pigs. Cutting your dough into triangles seems to be one of the easier and more efficient ways to wrap your pigs.
So enjoy your traditional 4th of July treats without having to sacrifice flavor, or how you feel later on. Have a fun and safe 4th everyone!!
- Pigs in a Blanket
- These protein-filled, fun little snacks will be devoured by even the finickiest eater. Just be sure to not eat
- them all at once so you will actually have some snacks to take to work or school!
- ● 3/4 cup almond flour
- ● 1/4 cup arrowroot powder
- ● 1/2 cup canned coconut milk
- ● 2 tbsp psyllium husk powder
- ● ½ cup boiling water
- ● 1 tbsp butter, melted for covering
- ● pinch celtic sea salt
- ● Applegate Hot Dogs or Organic Cocktail Pork Franks (or any organic wieners without nitrates or
- Preheat oven to 375F. Mix almond flour, arrowroot, salt, and psyllium husk powder.
- Then stir in the coconut milk.
- In a small pan, heat up ½ cup of water or a touch more since the steam will evaporate some. Then pour the hot water directly over the mixture and stir everything together until it forms into dough.
- Next, 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 roller or round glass (may
- need to put some oil on the glass) to flatten out the dough into a large rectangle.
- Once your dough is flattened out and about ¼ inch thick, with a pizza cutter cut a horizontal line in the
- middle of the dough. Then make triangle shapes for top half and then bottom half (show pic). Next, if
- using hotdogs, cut them in half. Then, roll the pigs (hotdogs or pork wieners) into their little blanket then
- place them back on a parchment paper lined baking sheet. Cook for 25 minutes. After they have cooked
- for about 10 or so minutes, brush some melted butter on top of the dough. Let cool and eat immediately
- or store in the refrigerator or freezer.
Coleen - Thanks, Landria — they look yummy!!
landriav - Thanks Coleen! I hope you are well!!
Amanda Fraraccio - We love these!!! They are a go to for any party and we love them on movie night instead of pizza. I feel good about serving them because its one of the few items that both my girls enjoy, they feel they are getting a treat and I know they are getting good nutrients. Thanks for another great recipe Landria:)
landriav - Thanks so much Amanda! SO great to hear!!!
noelle otts - i am missing where the coconut milk is added?
landriav - You are totally right. Sorry about that Noelle! I just added it to the recipe. Thanks for asking me!
Colleen Goodwyn - So does that mean the coconut milk is not actually a part of this recipe? I am planning on making this for a party so I would like to know please.
landriav - Sorry Im not sure I understand. Colleen. The coconut milk is added per the instructions at the bottom. Am I missing something? Sorry for any confusion.
Heather - I LOVE your blog. Happened upon it a few years ago and many of your recipes have become family favorites. Thanks for sharing them! I just tried making this recipe and got really confused about steps 1-3 with the water and the butter. I ended up putting the butter on top of the batter pile and then pouring the boiling water on top to melt it. Everything got really wet and soupy and difficult to work with. Did I misinterpret the instructions?
landriav - Hi thanks Heather!! Sorry the recipe was confusing. Sounds like you got it right though. I’ll mix the dry ingredients, add the butter, pour the hot water and mix all together. Maybe next time try to just melt the butter and then add that and the water? It is messy but still should have given you dough. Sometimes Ill have to add a little extra water but it definitely shouldn’t have been soupy. Sorry for any confusion.
Baker - In the book, you don’t add butter to the dough, only to brush with. Which version is the right one?
landriav - You can actually do either, Baker. I realized later (when I posted) that is was just better with butter, as is everything. 🙂
Rene - I have these in the oven now, so we have not had a taste, but I just have to comment on this dough! I’ve never worked with psillium husk powder before so I had no clue what to expect. I am shocked by how easy this dough was to work with! The way it absorbed the liquid I thought was going to be wayyyy too much, and the elasticity!! Even if it tastes blah, I’ve made gluten free doughs that taste blah AND were a total pain to handle. I did end up flouring the dough ball and my surface (used cassava) and greased my rolling pin, but no stick at all. Love this dough.
landriav - So great to hear Rene!!! Thanks for sharing!!