Description
Mini Corn Dog Bites are the perfect gluten-free game day or after school snack! Only 5 ingredients and freezable!
Ingredients
- 2 cups Gluten Free Cornbreaad Mix (I Used Bob’s Red Mill)
- ¾ cups Unsweetened Original Non Dairy Milk (I Used Almond)
- ¼ cups Ground Flaxseed
- 2-½ Tablespoons Melted Butter (or Vegan Butter Substitute)
- 24 pieces (1/2-inch Size) Nitrate-free Uncured Hot Dogs (or Vegetarian)
Preparation
Preheat oven to 375ºF and grease a mini muffin tin.
Mix all ingredients, except hot dogs, in a large bowl. Roll into tablespoon balls and then stick hot dog into the center, pushing down to the bottom. (You can skip the rolling into balls part if you don’t care how uniform they turn out; that is purely for aesthetics.)
Bake 10–15 minutes until inserted toothpick comes out clean and edges are browned. Note that hot dogs will explode if left to bake too long. If this happens, you can always insert a new hot dog or just flip them over—they will still be delicious!
