Serves 8 (2 pretzels per serving)
Craving a crunch? You can feel good about your family munching on these—they have none of the corn syrup, enriched flour, or inflammation-inducing oils you’ll find in most packaged pretzels.
1¼ cup almond meal or almond flour
½ tsp. sea salt
1 Tbs. coconut butter
2 large eggs
2 Tbs. plus 2 tsp. coconut flour
1 large egg white, beaten with
1 tsp. water
2 tsp. sesame seeds
- Preheat oven to 350°F. Line large baking sheet with parchment paper.
- Combine almond meal and salt in medium bowl. Add coconut butter, and rub it into mixture with your fingertips. Stir in eggs, and mix well. Add coconut flour, and knead dough
until well combined. Let rest 10 minutes.
- Divide dough into 16 pieces. Working with one piece at a time, roll dough out into a 7- to 8-inch-long rope. Twist dough rope into desired pretzel shape, and place on prepared baking sheet. Repeat with remaining dough.
- Brush pretzels with egg white mixture, and sprinkle evenly with sesame seeds. Bake until pretzels are lightly browned, 23–25 minutes. Let cool before serving.
per serving: 150 cal; 6g pro; 12g total fat (2.5g sat fat); 6g carb; 180mg sodium; 3g fiber; 1g sugars
From article: Snack Time!