While walking through the aisle of the grocery store the other day,
I stumbled upon these famous pogo sticks that were so popular in my childhood years.
Had I not developed celiac, I would probably still be eating them now because I loved them so much. After seeing them, I decided that this would be the first recipe I would put together for Celiac Awareness Month. Perfect and in time for the first Friday of the month. Yay for Friday! 🙂
Anyways, if you’re interested in seeing how I created a gluten free, dairy free, corn free, and egg free version, the recipe is below!
What you will need
Hot dogs (GF) (I used the lifestyle choices brand)
3/4 cup almond flour
1/4 cup arrowroot flour
1/2 tsp of baking powder* (Corn free home-made version)
A dash of salt
1 tbsp honey
1/4 cup of almond milk
2 flax eggs* (substitute for eggs if you do not need it egg free)
3 tbsps coconut oil (for the frying pan)
6 Gluten Free hot dogs cut in half
*Baking powder: combine 1 tsp baking soda, 2 tsps of arrowroot powder, and 2 tsps cream of tartar to create a homemade corn-free version of baking powder. Please note that you will use 1/2 a tsp of this for the recipe. Store the remainder for use at a later date.
*Flax eggs : 1 tbsp flax + 1/3 cup water yields 1 egg.
1. In a large bowl, combine your almond flour, arrowroot, baking powder, and salt and whisk until well combined.
2. In a separate bowl, combine your honey, almond milk, and flax eggs. Be sure to let your flax eggs sit for a few minutes in order for them to form a binding texture.
3. Combine your wet and dry ingredients and whisk until well combined.
4. Take your hot dogs and make sure to dry them from the water. This will help the coating process.
5. Cut each one in half. Once you’ve cut them, start by placing them on sticks. You could use popsicle sticks or thick drumsticks.
5. Place a frying pan on the stove top with 3 spoons of coconut oil on medium heat.
6. Once the oil starts sizzling, you can lower the heat in order to prevent the oil from burning.
7. Dip your hot dog stick into the batter. Coating it may take a few tries as the coating slips. Feel free to use your hands to spread it more evenly. If needed, you can also dip your hot dog in some flour prior to coating it in order to help the coating stick.
8. Once your hot dog is well coated, place it on the frying pan.
9. Flip your corn dog as the sides achieve a golden brown colour.
10. Remove corn dog once all sides are well fried and place on a plate coated with a napkin. The napkin will help absorb excess oil. 🙂
11. Serve with your favourite condiments such as ketchup, relish, or mustard! 🙂
I hope this recipe helps some of you recreate this childhood food but in a healthier allergy-free way. If you have any questions feel free to message me or comment in the comment section.
What’s your favourite childhood food?! Let me know in the comments below.
xoxo Léa S.