Note from Mommypotamus: Goat sitters – check! The potamus clan is thankful for the capable hands caring for our homestead while we have a little adventure in the mountains. While I’m breathing in the crisp, fresh air, Jennifer of Predominantly Paleo has graciously agreed to share a sneak peek from her upcoming Paleo Kids Cookbook. You know I’m all about creating meals kids love – old favorites like chicken nuggets with ketchup along with more adventurous fare – and all I can say is GET. YOURS. NOW. Jennifer’s cookbook is the real deal – there are so many deeply nourishing options plus real foodified treats like funnel cakes. Seriously, SHE FIGURED OUT FUNNEL CAKES, Y’ALL!
Remember biting into your first soft pretzel as a child? Maybe it had big crystals of coarse salt, or maybe you had it basted with butter. That warm, doughy treat has long been a favorite for so many of us. When you give up gluten (and grain) it can feel like life gets a little less fun for awhile. Then you figure out maybe where to find substitutes for your favorites but their quality is lacking and they taste like overprocessed disappointment.
My entire goal in making whole food based recipes is to recreate favorites without compromising taste but while ensuring the quality of ingredients is intact. I never want a recipe to just be “good enough”, I want people to genuinely enjoy what they’re eating!
I’m so happy that Heather and I finally connected as I adore her work and feel like we both want our family life to be filled with joy and enthusiasm. I hope these soft pretzels will bring back childhood memories of your own and create some new ones for your little ones!
Soft Pretzel Recipe (Gluten-Free, Paleo)
- FOR THE WATER BATH
- 10 cups (2.5 L) water
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (18 g) sea salt
- FOR THE PRETZELS
- 1 cup (240 ml) warm water (around 110°F [43°C])
- 1 packet gluten-free quick acting yeast
- 1 tbsp (15 ml) 100% maple syrup
- 1 pastured egg
- 1 cup (128 g) cassava flour
- 2 tbsp (18 g) psyllium husk powder
- 1 tbsp (12 g) coconut flour
- 2 tbsp (30 g) ghee, avocado oil, olive oil or preferred cooking fat
- 1 tsp baking soda
- 1⁄4 tsp sea salt
- 2 tbsp (30 g) coarse sea salt
- Preheat oven to 425°F (218oC). Bring the water bath ingredients to a boil in a large pot.
- Combine the cup (240 ml) of warm water, yeast and maple syrup in a mixing bowl. Allow the yeast to multiply, for about 5 to 10 minutes. If it doesn’t froth or foam, toss the mixture and begin again. Either the yeast was dead or it was killed by the temperature of the water.
- Once your yeast mixture is frothy, add in the remaining pretzel ingredients, except the coarse salt and 2 tablespoons (30 g) of the cooking fat, and stir to combine. It now becomes easier to use your hands to combine the ingredients together more thoroughly. If making 4 large pretzels, divide the dough into 4 large pieces. If making smaller pretzels, divide the dough into 8 equal sized pieces.
- Roll one of the dough pieces into a long snake about 18 inches (45 cm) long (shorter for the small pretzels) and then make a U shape. Twist the two ends of the “U” together, crossing once then twisting again and bring them to the base of the U where you can secure the twist by pressing it into the base. Transfer the pretzel to the boiling water bath and allow it to cook for about 3 minutes. Remove the pretzel with a skimmer and transfer it to a parchment-lined baking sheet. Repeat with the remaining dough. You can just make straight pretzel twists without having them be a traditional pretzel shape.
- Once all of the dough pieces have been boiled, baste them with the remaining
- tablespoons (30 g) of ghee or cooking fat, sprinkle with the coarse sea salt bake them for 15 to 20 minutes. e longer you bake them, the crispier the exterior will become. e inside should be soft. ese are best the same day or frozen and reheated in the toaster oven or conventional oven.
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