Toasty Gluten free Pigs in a Blanket (Paleo)
Make entertaining fun with these gluten free pigs in a blanket! Each one has a paleo mini sausage wrapped up snug in almond flour based dough with sea salt on top. They make the perfect appetizer to share with friends and family and can be easily frozen and enjoyed later.
Servings: 32 pigs in a blanket
Calories: 117kcal
Ingredients
- ¾ cup coconut milk full fat
- 2 tablespoon apple cider vinegar
- 2 tablespoon maple syrup
- 3 cups almond flour
- 2 cups tapioca flour
- ½ teaspoon baking soda
- 3 teaspoon baking powder
- 32 mini cocktail sausages
- 1 egg for egg wash (substitute melted coconut or olive oil if needed)
Instructions
- Preheat oven to 375. In a mixing bowl, beat together the coconut milk and apple cider vinegar until well incorporated. Add the maple syrup and mix.
- Add the almond flour, tapioca flour, baking soda, and baking powder and mix until a large ball of dough forms. It will be soft and sticky at this point.
- Roll out the dough on a piece of parchment paper on a flat surface to ¼ inch in thickness and about 12 inches wide and 16 inches long.
- Cut the dough in half along the short side. Then cut the long side into 8 equal sections. You can easily to this by cutting it in half, then cutting those halves in half, and one more time those in half leaving 2 rows of 8 rectangles. Then slice each rectangles diagonally so you're left with 32 triangles. Refer to the images above for a visual.
- Place a triangle on a separate piece of parchment paper with a mini cocktail sausage on the wide end. Use the parchment paper to roll up the sausage in the dough. Refer to the images above for a visual. Because this is gluten free dough, it's tricky to use with your hands so I recommend using a strip of parchment paper to help guide the dough around the sausage.
- Place each pig in a blanket on a baking sheet lined with parchment paper for easy clean up. Leave some room in between each so they have room to bake. Brush each one with an egg wash or melted coconut or olive oil and sprinkle with sea salt. Bake in the oven for 8 - 10 minutes until the top of the dough is golden brown. Let cool slightly before serving and enjoy!
Notes
Paleo cocktail sausages : I recommend Teton Waters Ranch Whole30 mini cocktail sausages or Amylu paleo mini breakfast sausages for this recipe. You can also use Apple Gate hot dogs which are full-sized. Cut them in thirds to get mini hot dogs to use in this recipe or make full-sized pigs in a blanket.
Storing : Store baked or unbaked in the fridge in an airtight container. Baked pigs in a blanket will keep for up to 5 days. Warm them up in the microwave for 10 seconds when ready to enjoy. Unbaked pigs in a blanket will keep for 5 days in the fridge as well. Bake as directed when ready to enjoy.
Freezing : These are easily stored unbaked in the freezer. When ready to enjoy, pop them in the oven and bake as directed. They will need 2 - 3 more minutes of baking time if you are baking the frozen.
Nutrition
Calories: 117kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 58mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg