Aired April 1, 2013
1 teaspoon gluten free soy sauce
2 teaspoons raw agave nectar
1 tablespoon Dijon mustard
12 pieces (85g) peeled, baby carrots
2 slices gluten free whole grain bread (such as Udis)
Preheat oven to 400 F. Spray a large nonstick cookie sheet with 2 seconds of olive oil spray; set aside. Pour the water, soy sauce and half the agave in a small sauce pot and add the carrots. Place over medium high heat and bring to a simmer, then cook covered until tender, about 8-10 minutes. Turn off the heat and let stand.
Cut the crusts off each slice of bread, fatten with rolling pin and then cut each slice into 6 even triangular size strips. Roll each carrot with one of the strips and press the ends firmly. Place on a cookie sheet and cook in the oven until the bread is crisp, about 2 minutes.
Mix the mustard with the remaining agave and pour into a sauce cup. Serve the pigs in a blanket with a side of the sauce.
Per Serving: 56 calories, 1g fat (1g sat, 1g mono, 0g poly), 5mg cholesterol, 254.5mg sodium, 9.575g carbohydrates, 1g fiber, 1.4g protein