Healthy Baked Vegan Corn Dogs (Gluten Free)

Mix the cornmeal, almond flour, tapioca, baking powder and salt together in a bowl and whisk to combine.

Make a little well in the middle and add the maple syrup, milk and vinegar. Mix until everything is just mixed.

Prepare the hot dogs by cutting each into 4 pieces. Get a small bowl of water for your fingers while you work.

Place 12 small scoops of batter across a parchment lined baking sheet, evenly spaced around the sheet.

Using your fingers, pat down the scoop so it’s even and shape into an oval. Dip your fingers in water to avoid the batter sticking to them.

Put one piece of hot dog on top of each scoop. Then top with another scoop of batter.

Using your fingers, dipped in water to prevent sticking, form the batter around the hot dog covering it up. You can smooth out the sides for esthetics, but it isn’t necessary. See photos in post for examples. There is just enough batter for the 12 pieces so do not overdo it or you won’t have enough. If this happens just taking some from a piece that has too much and resmooth that piece out.

Bake for 28-30 Minutes, until browning on top.

Allow to cool and enjoy!