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Playing Rocco DiSpirito's Pigs in a Blanket


  • 1/2 cup water
  • 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)


Serves: 4 as a snack


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