Grain-Free "Corn" Dog Bites
  • 2 cups Honeyville almond flour (230 grams)
  • ½ cup tapioca starch (60 grams)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon garlic granules
  • 1 teaspoon onion granules
  • 2 eggs
  • ¼ cup walnut oil (or other light tasting oil)
  • ¼ cup water
  • ½ teaspoon apple cider vinegar
  1. Preheat oven to 350 degrees.
  2. Lightly oil mini muffin tins.
  3. Combine all the dry ingredients, making sure to get out all the almond flour lumps.
  4. In a separate bowl, combine all the wet ingredients.
  5. Mix together the wet and dry ingredients and let the batter rest for 5 minutes.
  6. Cut hot dogs to your preferred length. I cut mine to fit into the little muffin tin.
  7. Fill each muffin tin with batter and place the cut dog in the middle.
  8. Bake for 12 minutes.
  9. Remove from muffin tin and allow the "corn" dogs to cool on a wire rack.
*To make these vegan, omit eggs and use two chia eggs (1 tablespoon chia seeds to 2 tablespoons of water) and use vegan hot dogs.
*You can cut the dogs smaller and cover with batter. Or you can add less batter and make the overall corn dog bites smaller.
Recipe by The Tasty Alternative at