Independence Day Wieners
Enjoy a healthy, savory hot dog alternative this Independence Day without the sodium or meat, perfect for your Fourth of July barbecue!
Equipment
- Baking sheet, Foil, Mixing bowls
Ingrediënten
- 2 cups 288 g vital wheat gluten flour
- 1 cup 120 g whole wheat pastry flour
- 2 tablespoons 14 g smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon turmeric
- 1½ cups 355 ml water
- ½ cup 120 ml canola or vegetable oil
- ¼ cup 60 ml soy sauce or tamari
- ¼ cup 84 g brown rice syrup or agave nectar
- 2 tablespoons 33 g tomato paste
- 1 tablespoon 15 ml liquid smoke
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Mix together the flours, paprika, garlic powder, onion powder, and turmeric.
- In a separate bowl, whisk together the water, oil, soy sauce, syrup, tomato paste, and liquid smoke.
- Add the wet ingredients to the dry and mix until uniform.
- Your mixture will be wet, not at all like a bread dough.
- Divide the dough into 8 to 12 pieces, depending on how large you like your wieners.
- Tear off 8 to 12 pieces of aluminum foil, about 6 × 12 inches (15 × 30 cm).
- Form each piece of dough into a sausage shape and place near the long edge of the foil.
- Roll up the foil and twist the ends tight.
- Place the seam side down on a baking sheet and bake for 30 to 40 minutes, or until firm.
- Remove from the oven and let cool before unwrapping.
- Enjoy as you would any hot dog!
Notes / Tips / Wine Advice:
Serving Tip:
Serve with your favorite toppings, from ketchup and mustard to pickles and onions, for a festive Fourth of July treat!
Wine Advice:
A light, crisp white wine like Chardonnay pairs well with these smoky, savory wieners.
Nutritional Information
Calories: 150 kcal | Carbohydrates: 20 g | Protein: 10 g | Fat: 6 g | Fiber: 4 g | Sugar: 5 g | Salt: 0.5 g
