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Peanut Butter Filled Pretzels

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As of late, I have been on a roll creating raw pretzels.  It all started with a request from Nikki, a Nouveau Raw reader.  She had been craving pretzels and asked me to come up with a raw version.  So, I created a raw pretzel, then I drenched them in chocolate.  A few days later I thought to myself,  “Why not make sourdough flavored ones?”  So back to my lab kitchen I went.  After success with those, my mind said, “HONEY AND MUSTARD Pretzel!  You can make a honey and mustard flavored pretzel!”  …. “I can?”….”You can?”…. “Really?”…. “Yes REALLY, get in that kitchen of yours and get to work missy!”….. “OK!”….. I knew that growing up as an only child would prove to be useful in my adult years.  I have mastered the art of talking to myself. lol

So there I was, on the kitchen island sat a bowl of raw pretzels, pretzels with chocolate around them, sourdough pretzels and now honey mustard flavored pretzels.  I was quite proud and down right excited with what I had achieved!  And in my own little world, I was accepting some grand award for my creations that now sat before me… I think I was wearing some gorgeous red dress and my hair was all done up in some “up-do” as I made my way to the stage…. then my husband walked by and broke my daydream and commented, “This is all great but, can you make a peanut butter filled pretzel????” And walked off.  “Well, duh! Of course I can!”  Pft…. silly man.  I completed my awards acceptance speech in my head (haha) and went to work on figuring out just how I was going to inject each pretzel with peanut butter. Oy-Vey!

After a little trial and error and a counter full of dirty dishes…  I created the First Raw Peanut Butter Filled Pretzel, well at least from what I could tell.  Regardless if it is the first, tenth or twentieth…. anytime you get in the kitchen and unleash your love and passion for creating healthier foods, it is always a blessed event!  Enjoy!

Ingredients: yields 5 cups little pretzels

Preparation:

  1. In a food processor, fitted with a “S” blade, pulse together the almond pulp, ground flax-seed and salt.
  2. Add almond butter, water, Braggs Aminos, agave and vanilla.  Process until everything is well combined.
  3. Piping ~ see photos for instruction.  I provided two techniques.
  4. Sprinkle coarse sea or celtic salt on top and lightly press it into the dough.  Because we are not using yeast these pretzels won’t rise causing the dough to grab onto the salt, so we have to help it a little. :)
  5. Dehydrate at 145 degrees for 1 hour to set the “outer crust”.  Cut into 1″ pieces and then place them on the mesh sheet.  Continue drying at 115 degrees for 6-8 hours or until dry.  They do firm up a tad more once they cool.
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I did my best to take step by step photos.  I learn better from “seeing” myself, so I thought this would
be helpful.  I used 2 disposable piping bags.  Each one fitted with a tip.  The left bag is fitted with a 1/2″ tip.
The bag to the right has a 1/4″ tip.

A glass works perfect as a piping bag stand.  Put the “tip” end into the glass first.

Fold the bag over the edges and fill the bag with the peanut butter.

Depending on the size of your piping bags, you may have to reload them a few times.  I had to.
Place some tape over the tip (the large one) to prevent batter from oozing out as you are getting everything into place.

In the piping bag stand, put 1 cup of pretzel dough in it and then create a well in the center.  It is sort
of hard to see what I am doing in the photo.  I am creating space down the center so I can
insert the peanut butter piping bag.

Slide the peanut butter piping bag down into the center of the pretzel piping bag.

Here is a side view of what it looks like.

Remove the tape and line up the piping tips so they are even.

Play around with the bags and work out any airbubles.  As you can see the peanut butter
bag sticks out further.  You are going to put even pressure on both bags as you pipe out the
batter.  This is important otherwise you will get more of one or the other as your squeeze it out.

Oops, as you can see below, the first round of squeezing out the batter came out wonky.  I don’t
mean to sound gross but it looks like a catapiller shedding it’s cacoon. haha  I had to readjust my bags
and tips so that everything was nice and even.

Isn’t that just beautiful?

Reload time.  I won’t lie, this part is messy, so just give up now on trying to be neat and tidy.
If you can due to the stickiness and mess, I recommend using fresh bags rather then reusing them.

Here is a second option (perhaps easier and less messy) on how to make the peanut butter filled pretzels.  Using the piping bag
and the large tip, pipe out nice and thick ropes of pretzel dough.  I made mine about 6″ long.  Then
use a chop stick to create a channel down the center.

Now, pipe the peanut butter into the channel.  Make sure you are using a smaller tip.

Now to close the pretzel, have a small container of water near you to keep your fingertips damp.

Carefully pinch the pretzel batter together around the peanut butter.  Then gently roll
the pretzel back and forth to round it out a bit.  That is why I only made them about 6″ long,
if they are any longer, it would more difficult to roll and not break them.

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6 thoughts on “Peanut Butter Filled Pretzels

  1. Daniela says:

    You are simply AMAZING!!! How could you think about sopmething like this?! and the process of making them is so ingenious! For sure I will try some with almond butter (’cause I’m not so crazy about peanut) but the chop stick version:) as it seems easier…
    Thank you for sharing all these good things with us!

    • amie-sue says:

      Hi Daniela :)

      My brain never shuts off? hehe My passion for healthy foods just gets stronger and stronger as time passes. I love it! And I love sharing. I hope you give this a try and keep me posted. Have a blessed day… amie sue

  2. imogen says:

    Wow- I am so amazed at this. Your whole blog is fantastic-who knew that eating raw could be so amazingly diverse and tasty?! Your post was also good fun to read (pft…silly man); I can’t wait to cook this and keep up the good work! P.S. are you ever going to publish a cookbook? You really should!

    • amie-sue says:

      Thank you Imogen :) I am always amazed when I see all the healthier recipes that are coming out… raw or cooked. It is exciting to be a part of this time… Enjoy and keep me posted if you try any of the recipes. I want to make a cookbook for sure. Have a blessed day, amie sue

  3. Niki says:

    Woo! Hoo! I knew you could do it! You can make anything. I cant wait to try these. I am always so worried my cravings are going to send me to the other side. The other side meaning processed foods, like pretzels. Thank you so much for making these. You mentioned some covered in chocolate . Did those come out ok? You know what else would be good would be cinnamony (not a real word, is it?) ones.

    • amie-sue says:

      Hi Niki… they came out great! I need to write up that post don’t I? :) I hope you make these and that they curb your cravings. Keep me posted. Have a wonderful afternoon. amie sue

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