Vegan Pretzel Pigs in a Blanket

Vegan Pretzel Pigs in a Blanket

• ¾ cup brown rice flour
• ¼ cup amaranth flour
• 1 cup tapioca flour
• 1½ teaspoons xanthan gum
• ½ teaspoon salt
• 1 tablespoons active dry yeast
• ½ tablespoon sugar, cane juice crystals, agave, honey, maple syrup or sweetener of choice
• 5 cups water
• ¼ cup baking soda
• 1½ tablespoons olive oil
• 1 tbsp flaxseed replacement mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken
• 4 Hilary's Spicy Veggie Sausages


1. In the bowl of a stand mixer, combine the flours, xanthan gum, salt, yeast, and sugar. In a measuring cup, combine the water and 3 tablespoons olive oil. Add olive oil-water mixture and egg to dry ingredients, mixing well. Scrape down mixing bowl then beat on high speed for 4 minutes.
2. Place plastic wrap on counter. Divide dough into four pieces. Pat out one portion of dough into a rectangle using oiled hands on the plastic wrap. Using a pizza cutter or sharp knife cut the rectangle into two triangles. Pat a hot dog dry. Place Hilary's Spicy Veggie Sausages (cut them into 3 strips per sausage) at the bottom wide end of the triangle, then roll the sausage and dough toward the point. Repeat with remaining sausages and dough until all 8 sausages are wrapped in dough.
3. Bring water to a light boil. Add in Baking Soda.
4. Once dissolved, boil wrapped sausages in water mixture for 20-30 seconds each (working in small batches).
5. Remove and place back on baking tray. (Optional: Brush each lightly with coconut oil and sprinkle with sea salt.)
6. Bake in a preheated oven at 425˚F (220˚C) for 15 minutes until the dough is nicely browned.
7. Enjoy!