Pigs in a Blanket

Vegan and gluten-free pigs in a blanket made from wholesome plant-based ingredients.

3.5 - 5 cups gluten-free all purpose flour amount of flour varies, start with 3.5 cups and if mixture is too sticky and/or liquidy add more flour in 1/4 cup increments
1 packet dry active yeast 1 packet equals 2 1/4 tsp
1.5 tsp brown or coconut sugar
1.5 tsp sea salt
1.5 cups warm water add more if too dry or crumbly
1/4 cup melted vegan butter to brush onto bread, optional

boil carrots until barely fork tender. this took me about 12 minutes, but keep a close eye as the amount of time varies. drain and set aside.
in a reusable bag add the marinade ingredients followed by the cooled carrot. seal and refrigerate overnight.

in your stand mixer add the dry active yeast, brown or coconut sugar, and 1/4 cup warm water. let sit for a few minutes to dissolve.
add the flour and salt. gradually add in the water while your stand mixer is on the lowest setting. if you've added all the water and the mixture is too dry or crumbly, add another 1/2 cup of warm water and repeat until the mixture is perfect. it should be slightly sticky but not so sticky that it separates.
cover with a towel and let sit for about an hour to rise. gently punch down then let sit for another few minutes.
roll the dough into a disc on a floured surface and cut into 4 squares. one at a time, evenly roll out the dough into a thin layer. it shouldn't be so thin that it breaks, about 1/4 inch thick. cut the dough in diagonal layers similar to how crescent rolls are cut - look up a picture for reference if you aren't sure.
roll each carrot up and place on a parchment lined baking tray leaving about 2 inches between each one. brush with butter if you'd like, then sprinkle with sea salt and cook for 20 - 25 minutes.
serve immediately or store in the freezer.