Clean Eating Dairy Free Corn Dog Recipe
Now that we are doing our dairy and egg elimination diet, my daughter can’t buy school lunch. Which means 5 days of lunch prep. She will eat sandwiches but 5 days of sandwiches, week after week, can get boring fast. The one food she really loves is hot dogs and corn dogs. I’ve been thinking about this for a while and finally had an idea to make them in muffin form. This morning I grabbed a box of cornmeal and started adjusting the recipe on the box. The result was this delicious dairy free corn dog recipe!
I even mixed in some chopped spinach to add more nutrition and it didn’t change the flavor at all.
Adjusting the Recipe
I made several adjustments to this recipe to make it Clean. Once clean, I adjusted for the dairy and eggs. The first time I made these, I forgot to add the honey but it was surprisingly still good! It wasn’t sweet like a corn dog batter so it was closer to a hot dog but still delicious!
I should also note that I used Grass Fed and Nitrate Free Hot Dogs and/or sausages
Ingredients and Substitutions
All Purpose Flour – Whole Wheat Flour – I’ve also used half ground chickpea flour which gives it a fluffier texture.
Milk – I used Unsweetened Almond Milk but you could also use Coconut or Cashew Milk
Sugar – I used Honey. If you want a less sweet batter, this could also be omitted
Eggs – In place of 2 eggs, I used 2 Tbps of Ground Flax seed mixed with 6 Tbsp water. If you are not avoiding eggs, there is no reason to substitute it.
Vegetable Oil – I used Olive Oil
Butter – Optional Earths Balance Soy Free is the best substitute I’ve found
Don’t forget to mix in finely chopped spinach if you have it!
The Final Verdict
In the end these were surprisingly delicious and I am going to add this one to the lunch rotation. It will be easy to pack and just as easy for the kids to eat. I will send my daughter with a container of ketchup too. It’s already packed and in the fridge for tomorrow!
I’m finding that eating dairy and egg free isn’t as painful as I initially thought. I am able to use the same recipes that I love but making a few substitutions. It’s not quite the same but we don’t feel like we are being deprived. Fortunately clean eating is already healthy, so few adjustments were needed.
Dairy Free Corn dog Recipe
1 1/2 cups Whole Wheat Flour
2/3 cup Honey (or omit)
1/2 cup Whole Grain Corn Meal (I like Bob’s)
1 Tbsp Baking Powder
1/2 tsp Salt
1 1/4 cups Almond Milk (Cashew or Coconut milk works too)
2 Tbsp ground flax mixed with 6 Tbsp water. Let sit for 5 minutes
1/3 cup Olive Oil
1 Tbsp butter, optional
1 Cup chopped spinach, optional
In a medium sized bowl, mix the dry ingredients.
In a separate bowl, mix all wet ingredients (including the spinach). Add wet ingredients to the dry ingredients and mix well. Let sit for a few minutes to activate the baking powder.
Spray your muffing pan with nonstick spray and fill each muffin about 2/3 full. Place a hot dog in the center and gently press down.
Bake at 350 degrees for 18-20 minutes, or until browned. I made mini muffins, so you may need to add a few minutes if you are using standard muffin cups.
Enjoy and be sure to let me know how you liked it!
These are easy to pack in lunches or to grab on the way out the door!
Dairy Free Corn Dog Recipe
These bite sized corn dogs are dairy and egg free! They are perfect for grabbing on the way out the door or a great lunchbox idea!
- 1 1/2 cups Whole Wheat Flour
- 2/3 cup Honey or omit
- 1/2 cup Whole Grain Corn Meal I like Bob's
- 1 Tbsp Baking Powder
- 1/2 tsp Salt
- 1 1/4 Cups Milk, Almond, Cashew or Coconut
- 2 Tbsp Ground Flax mixed with 6 Tbsp water let sit for 5 minutes
- 1/3 Cup Olive Oil
- 1 Tbsp butter optional
- 1 Cup chopped spinach optional
- In a medium sized bowl, mix the dry ingredients.
- In a separate bowl, mix all wet ingredients (including the spinach). Add wet ingredients to the dry ingredients and mix well. Let sit for a few minutes to activate the baking powder.
- Spray your muffing pan with nonstick spray and fill each muffin about 2/3 full. Place a hot dog in the center and gently press down.
- Bake at 350 degrees for 18-20 minutes, or until browned. I made mini muffins, so you may need to add a few minutes if you are using standard muffin cups.