Pigs in a Blanket-grain free/dairy free/egg free

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I used to LOVE pigs in a blanket! I haven’t had them in forever and I am so excited that I found this grain free recipe for the dough. I made them last night and OMG they are delish! I found this girl on Instagram who is pretty much a genius when it comes to cooking. Her name is Brittany Angell. She is awesome! This is her recipe and she has so many seriously amazing recipes on her site. You can even subscribe to her email and get the recipes sent to you. Seriously take a few minutes and look at her website. I love her! Brittanyangel.com.

Ok so anyways..here is the recipe from Brittany:

  • Use 1-  12 ounce package of mini hot dogs*
  • 2 batches of my Grain Free Pie Crust (SCROLL DOWN FOR PIE CRUST RECIPE)***
  1. Make the pie crust! (use a full 1/2 tsp of salt per pie crust recipe). Roll the dough about as thick as you a pie crust between two sheet of parchment paper.
  2. Cut the dough into thin strips (I used a pizza cutter, but a sharp knife will do just fine)
  3. Roll each mini hot dog up in a strip of pie crust.
  4. Place on a cookie sheet. Brush each little pig in a blanket with a little water.
  5.   Bake at 350 for 15-18 minutes.  *NOTE: this pie crust does not get very dark or golden when its baked! You’ll know the pigs in a blanket are done when the dough is firm to touch and the hot dogs appear to be cooked!
  6. Remove from oven, serve with ketchup and mustard!

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  *These are the the cocktail franks I used. They are from Whole Foods

  **Whole Psyllium Husk can be found at Vitamin Shop (for the dough/pie crust)





  • 2 Tsp Whole Psyllium Husks**
  • 1/8 Tsp Xanthan OR Guar Gum-optional
  • 1/3 Cup of Warm Water.
  • 1 3/4 Packed Cup of Blanched Almond Flour
  • 1/2 Packed Cup Starch (Tapioca, Arrowroot or Potato)
  • 1/4 Tsp Salt (USE 1/2Tsp FOR PIGS)
  • 1/2 Tsp Baking Soda
  • 1 Tbs of additional water.


  1. In a small cup or bowl combine the Psyllium, Xanthan and 1/3 Cup of Water. Mix and set aside for a few minutes so that it can thicken.
  2. In the bowl of a food processor combine the Almond Flour, Starch, Salt and Baking Soda. Process to combine. Add the thickened Psyllium Mixture to the food processor. Turn on high and process- then add the last Tbs of water and combine until dough becomes a thick ball. It should be just slightly sticky and hold together really well. * If your dough is at all crumbly add a little bit more water ( 1 tsp at a time) until it starts to hold firmly together.*
  3. Remove dough from food processor. Place between two sheets of parchment paper and roll out thin. (Note: the crust will get thicker while baking).

I like to get all my ingredients nice and organized before I started

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This is how the dough should look after the food processor

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after rolling out the dough nice and thin, cut thin strips

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Hey! click on the links to take you to Brittany’s page for the full recipe with her notes :)

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