4 TBS coconut flour
4 TBS beef broth or veggie broth
1/2 tsp gelatin
2 grassfed hot dog
Coconut oil for frying
In a medium size bowl, heat the broth and mix in the gelatin to dissolve. Add in the coconut flour and the egg. Let sit for a minute to thicken up. Wrap the batter around the hotdog (I had to use my hands). Add coconut oil or ghee to a skillet on high (or use THIS corndog skillet), once the skillet is hot, place the corndog in the oil and roll around until all side are cooked. CORNDOG! And this was my favorite way to use coconut flour! Makes 2 servings.
TIP: To help "breading" stick to foods, stir 1/2 tsp of unflavored gelatin into the "flour." Meat and gelatin are composed of proteins that form tight bonds with one another.
NUTRITIONAL COMPARISON (per corn dog)
Traditional Corn Dog = 250 calories, 29 carbs, 2 g fiber, 6 g protein
“Healthified” Corn Dog = 142 calories, 12.7 g protein, 6.7 g fat, 3.4 g fiber, 6.1 g effective carbs