Coconut Flour Pretzel Bites
3 tablespoons Anthony’s Coconut Oil, melted
1 tablespoon almond milk
1 tablespoon Anthony’s Buckwheat Flour
⅓ cup Anthony’s Coconut Flour
½ teaspoon Anthony’s Citric Acid
¼ teaspoon salt
½ teaspoon Anthony’s Cane Sugar
½ teaspoon Anthony’s Xanthan Gum
2 teaspoons Anthony’s Psyllium Husk Powder
⅓ teaspoon baking soda
1 quart water
⅓ cup baking soda
Preheat oven to 375° Fahrenheit and grease a large baking sheet.
In a mixing bowl, combine the eggs, coconut oil, and almond milk; mix well.
Add buckwheat flour, coconut flour, citric acid, salt, cane sugar, xanthan gum, psyllium, and ⅓ teaspoon baking soda; mix well.
Knead dough a few times until it comes together.
Form into a 1” thick log and cut off 1” pieces
Bring the water and ⅓ cup baking soda to a boil.
Add the dough pieces, 6 or so at a time, and simmer for 1 minute.
Remove from water onto prepared baking sheet and sprinkle liberally with coarse salt.
Bake for 15 minutes.
Turn oven up to 425° Fahrenheit and bake for another 5 minutes.
For best results, enjoy when warm.
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 1-2 dozen