Pretzels (raw, GF, vegan)
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Raw pretzel challenge… Nikki, a Nouveau Raw follower asked if I could come up with a raw pretzel recipe, not only that she wanted one covered in chocolate. I accepted the challenge but cringed inside. Raw pretzels? How am I going to pull that one off?! Late one evening I found myself lingering around the kitchen island. I was part bored, part tired, and part entertaining the thought of trying to get creative in the kitchen. Ahhh the raw pretzel challenge…. hmm, I had to stop and think. “What does a pretzel taste like?” They don’t have a huge amount of flavor, sort of yeasty, a hint of sweetness, and salty. Oh and lets not forget crunchy!
My very first job was at the Pretzel Factory in Alaska. I was 14 years old. It wasn’t a pretzel manufacturing factory, it was one of those small eateries in the mall that sold fresh baked cookies and pretzels. Oddly enough, I never really ate them. They smelled heavenly as they were baking though! I use to take the leftovers home after work (I worked the closing shift) and would give them to my uncles dog sledding team to gnaw on. :) Anyway, didn’t mean to ramble on, I guess creating these pretzels took me down memory lane.
In this recipe I used moist almond pulp for the bulk of the dough. After making them and taste testing a few, I don’t think that I would recommend swapping out the almond pulp with any other ingredient. For starters, it has a slightly sweet taste which I think helped to create that “pretzel” flavor. Secondly, the moist nut pulp gave it the perfect consistency, crunchy and sort of airy. They would be great coated with chocolate, dipped in Touchdown Cheese Sauce, honey or in Sweet & Spicy Mustard. These are the ways I grew up eating them, how about you, how do you eat pretzels?
Ingredients: yields 5 cups dried 1″ pieces
- 2 cups moist almond pulp
- 2 Tbsp ground flax seed
- 1/4 tsp sea salt
- 1/4 cup almond butter
- 3/4 cup water
- 5 tsp Braggs Aminos
- 2 tsp raw agave nectar
- 1 tsp vanilla extract
- In a food processor, fitted with a “S” blade, pulse together the almond pulp, ground flax seed and salt.
- Add almond butter, water, Braggs Aminos, agave and vanilla. Process until everything is well combined.
- Piping bag ~
- I highly recommend this method. I used a disposable piping bag and a 1/2″ piping tip.
- Once you have the tip in place, put the bag in a tall glass and fold the edges over the glass. This will create a stand and it will make it easy to fill it with the batter. I posted photos below.
- Fill the piping bag with batter (I had to refill the bag a second time). Work all of the air bubbles out of the bag so that it doesn’t “burp” while creating a line of dough.
- Place a teflex sheet on the mesh sheet that comes with the dehydrator.
- Hold the bag at a 22 1/2 degree angle (or 22 haha) and with a steady, consistant pressure, squeeze the batter out and slowly slide the tip down the teflex sheet. Don’t go to fast and cause the line to break and don’t go to slow which will cause bulges. You will quickly get the hang of it. Create solid lines from one side of the tray to the other. I have an Excalibur dehydrator that has large square trays.
- 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. :)
- 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.
Pretend that you see a picture of me cutting these into 1″ pieces. :)