Tag: grain free

Thanksgiving Dressing (or Stuffing)
November 21, 2022

Thanksgiving Dressing (or Stuffing)

This dressing is just as good (may I say better?) than the old gluten filled version. It’s so chock full of flavors, no one will suspect it’s “healthy” in any way! For a step-by-step video of the preparation of this recipe, see the link below.

Paleo “Corn” Bread
November 18, 2022

Paleo “Corn” Bread

With fall in the air and Thanksgiving just around the corner, it’s time to think about cornbread. Cornbread is delicious alongside a steaming bowl of chili and it’s an essential ingredient in the very best Thanksgiving dressing recipe – coming at you soon! Thanks to …

Paleo Hallo-weenies (or mummy dogs)
October 28, 2022

Paleo Hallo-weenies (or mummy dogs)

Have you seen the commercials or magazine adds for the refrigerated crescent roll dough wrapped around hotdogs yielding these cute, little mummified hot dogs? Well, I have too and I wanted to make them for my kids for fall.

One quick change to my autoimmune paleo tortilla recipe and I had a nice, hearty dough that would hold up to wrapping around your favorite sausages.

This recipe makes plenty of dough so you can make a big batch of Hallo-weenies, freeze some for later or do as I did and make a few tortillas with the leftover dough.

Sometimes a picture is worth a thousand words and so I’ve made a video of this recipe preparation. I hope you enjoy getting in the kitchen and cooking up this not-so-spooky treat for your little ghouls!

Hallo-weenies (or Mummy Dogs)

A festive and delicious treat!
Print Recipe
Course Main Course
Cuisine American, Comfort Food, Holiday

Ingredients
  

  • 1/4 cup arrowroot
  • 3/4 cup cassava flour
  • 1 cup tapioca starch
  • 1 tsp. salt
  • 1/2 cup lard or palm shortening, very cold
  • 3/4 cup water maybe a little more
  • Hotdogs or Sausages

Instructions
 

  • Preheat oven to 400 degrees or your air fryer to 350 degrees. (air fryer only takes 1-2 minutes to heat)
  • If baking in the oven, line your baking sheet with parchment paper and set aside.
  • In a large mixing bowl, combine all the dry ingredients.
  • Add the lard and mix in until you have coarse crumbs.
  • Slowly add 3/4 cup of water, mixing as you go. Mix until you see no more dry flour in your bowl.
  • If you make the dough ahead of time and refrigerate, you will need to add a little more water before you can work with the dough.
  • Lay hotdogs on paper towels and dry them well.
  • Take a little piece of dough and begin to roll it into a thin rope. Press onto the hotdogs and wrap it around until you have mummified your hotdog.
  • Bake in oven for 15 minutes for hotdogs, up to 30 minutes for raw sausages. If using the air fryer, 10 minutes for hot dogs, 15 minutes for raw sausages.
  • Serve with (blood) ketchup or mustard or whatever you like best on your hotdogs.
  • Store leftovers in the refrigerator and reheat in the microwave or air fryer (350 for 5 minutes). Reheating in the oven will overly dry the dough and won't yield the best results.
Keyword Autoimmune Paleo, Dairy Free, Gluten Free, Paleo