Okay, throwing this all out here as I make an effort to share how we manage a lower glutamate diet as a lifestyle instead of a “temporary diet.” At the time of writing this, we’ve been on a very clean low-glutamate diet for almost 7 years. What we are eating today is different from our deepest healing days of using food as medicine. Fall is officially here, and with two “boys” in the house, we have what seems like constant football games on. Nothing screams football more than pigs-in-a-blanket, so I decided to make our son this football staple. At nearly 9 years old, it is his first time having them. He, of course, loved them! Today’s recipe was inspired by Sam’s Naturally Sweet, which I altered to put our own little spin on it.
Ingredients
6-8 Hotdogs (watch ingredients, US Wellness Meats has historically carried a cleaner option)
3/4 c. Ottos Cassava Flour
3 tbsp Ghee (melted)
1 1/2 tbsp Raw Honey
1/2 c. Warm Water (plus 2-3 tablespoons)
Sprinkle of Himalayan or Sea Salt
Pinch of Garlic Granules
Instructions
Preheat oven to 350 degrees Ferienheight. In a medium bowl, mix all dry ingredients until well combined. Add melted ghee, honey, and water to dry ingredients until fully incorporated. Using hands form a large ball of the dough. If the dough seems very crumbly, add more warm water. Place the bowl of dough into the refrigerator and allow to chill for 10 minutes. While the dough is chilling, cut hot dogs in half. Remove dough from the refrigerator and place between two pieces of parchment or wax paper. Using a rolling pin, roll over the parchment paper covered dough until it is in a thin pie crust-like layer. Using a pizza cutter, cut dough into 16 rectangles of dough. Very gently, try to wrap the hotdogs with pieces of dough. You may end up having to press the dough on with your hands, this process isn’t perfect. Place the dough covered hotdogs onto a baking pan and bake for approximately 30 minutes. Allow to slightly cool before serving.
Tidbits
Hotdogs are pretty much high in everything, so watch for reactions. Cassava flour is higher in oxalate, more on this here.
