Ingredients

• ¾ cup Cassava Flour (105 g)
• 3 Tbsp Psyllium Fiber Powder (36 g)
• 2 tsp Baking Powder
• 1 tsp Salt
• 1 Tbsp Honey (21 g)
• 3 Eggs
• ½ cup Unsweetened Applesauce (120 mL)
• 1 Tbsp Apple Cider Vinegar
• 2 Tbsp Butter or Dairy Free Butter (28 g), softened and cut into cubes
• 29 Little Smokies or 9 Hot Dogs
• Everything Seasoning or Sesame Seeds for garnish

Instructions

1. Preheat oven to 350°F. Line a large sheet pan with parchment paper.
2. In a stand mixer, whisk together cassava flour, psyllium fiber, baking powder and salt.
3. Next add honey, eggs, applesauce and apple cider vinegar to the flour mixture and beat with the paddle attachment. Once fully combined, add butter pieces to the dough and mix just until blended.
4. Using a small scoop or spoon, scoop out about 1–2 tablespoons of dough onto wet hands. Slightly flatten dough and wrap around the smokie and seal the dough. Place them seam side down. Continue with the rest of the dough. If making hot dog sizes, you will need three times the dough per hot dog. Using a pastry brush or your finger, wet the tops of the dough then evenly sprinkle with everything seasoning or sesame seeds.
5. Bake for 15–20 minutes or until golden brown; the bottoms will be slightly more browned than the top.