Game Day Mini Corn Dogs

My youngest son LOVES corn dogs. Before clean-eating days, it was one of only a handful of things he'd want to order when we went out to eat. And - get this - he'd pick the dough off the dog! Who does that?!?! Silly kid.

So, when we ditched the garbage food at our house, finding a replacement was something I began searching for.

I did find a recipe and it was just alright. Didn't quite have that corn cake flavor we were looking for.

So, off came my oven mitts and I began experimenting.



What we've accomplished is an awesome recipe that EVERYONE enjoys! I bring this to game-day festivities during football season. NO ONE KNEW they were grain-free! And, my kids like them at room temperature or slightly cold so they work out great for school lunches.

Just a quick note about hot dogs...

I try to buy grass-fed beef hot dogs without any nitrates for my family. This is NOT easy to do when this combination is next to impossible to find in my small town grocery store ... nor very budget friendly. Our top choice is then all-beef hot dogs from a meat market about 35 minutes away. I know the meat there is free of antibiotic residue and the animals are fed a healthy, GMO-free diet.

However, let's be real: Hot dogs are NOT healthy. They are a treat - at least at my house. So, when push comes to shove and we have a hankering for mini corn dogs, I'll buy Oscar Mayer angus all-beef nitrate-free hot dogs.

There - that's one of my dirty little secrets! Again, trying to make better choices and not aiming for perfection.

Now, back to the recipe!

Grain-Free Mini Corn Dogs

Give these a try and feel free to adjust the honey to your family's liking. I suggest if you're just starting out, increase it a bit and then slowly back off as you make them more frequently.

Yield: 24 mini corn dogs

Ingredients

5 hot dogs
1/4 cup ghee or butter, melted (you can use coconut oil)
1 Tbsp honey (the real stuff - not the crap in the bear at the grocery store!)
4 eggs
1/3 cup coconut flour (I use Bob's Red Mill brand)
1/4 tsp salt (I use celtic sea salt)
1/4 tsp baking powder (aluminum free)
Ground black pepper

Directions

1. Preheat oven to 375


2. Prepare a mini muffin pan with liners.
   I use silicone so they don't stick. Otherwise, use parchment liners OR grease the pan really good. Do not use regular paper; the coconut flour will stick. Trust me. I know this by experience...


3. In a medium mixing bowl, melt butter with honey. (About 30 secs. in microwave)


4. Mix well and add in the dry ingredients. Do not mix yet.


5. Add one egg and begin to mix well. I use a fork to beat the egg while mixing.


6. Add the rest of the eggs one at a time until everything is well-mixed.
   Note: Don't rush this step and think you can add all the eggs at once. You will end up with scrambled eggs. Yuck!


7. Cut your hot dogs. I get 5 pieces per hot dog (so, yes - you can sneak a piece when done!)


8. Using a melon ball scooper, fill each muffin liner about 2/3 full.


9. Add the piece of hot dog. (I do cut-side up)


10. Bake in oven for 12-15 minutes, until golden brown.


11. Remove and allow to cool slightly before serving.
    These are good at room-temp, too.

I dare you to wait until they're cooled off before trying one! Serve with your favorite dip. I mix equal parts (clean) Dijon mustard with honey for a treat!

Enjoy!!