Featured Recipe

Paleo Pigs in a Blanket

Pigs in a Blanket


  • 1 Package of mini hot dogs
  • Pie Crust
  • 2 Tsp Whole Psyllium Husks
  • 1/8 Tsp Xanthan OR Guar Gum (optional- see note above)
  • 1/3 Cup of Warm Water
  • 1 3/4 Packed Cup of Blanched Almond Flour
  • 1/2 Packed Cup Tapioca or Arrowroot Starch
  • 1/2 Tsp Salt
  • 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.
  3. 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.
  4. Remove dough from food processor. Place between two sheets of parchment paper and roll out thin.
  5. Roll the dough about as thick as you a pie crust between two sheet of parchment paper.
  6. Cut the dough into thin strips (I used a pizza cutter, but a sharp knife will do just fine)
  7. Roll each mini hot dog up in a strip of pie crust.
  8. Place on a cookie sheet. Brush each little pig in a blanket with a little water.
  9. Bake at 350 for 15-18 minutes. NOTE: this pie crust does not get very dark or golden when it’s 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!
  10. Remove from oven, serve with ketchup and mustard!


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