Healthy Low Carb and Gluten Free Soft Pretzels (sugar free, low fat, high fiber & high protein)

Need a gluten free and dairy free side dish? Healthy Low Carb and Gluten Free Soft Pretzels (sugar free, low fat, high fiber & high protein) could be a spectacular recipe to try. This recipe serves 8. One portion of this dish contains about 13g of protein, 9g of fat, and a total of 206 calories. For 58 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 1068 people found this recipe to be delicious and satisfying. A mixture of soy flour, egg whites, unsweetened applesauce, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Desserts with Benefits. From preparation to the plate, this recipe takes roughly 2 hours. Overall, this recipe earns a solid spoonacular score of 71%. Try Healthy Low Carb and Gluten Free Cinnamon-Sugar Soft Pretzels (sugar free, low fat, high fiber & high protein), Healthy Chocolate Fudge Truffles (sugar free, low carb, low fat, high fiber, high protein, gluten free), and Healthy Low Carb and Gluten Free Crescent Rolls (sugar free, low fat, high fiber & high protein) for similar recipes.

Servings: 8

Preparation duration: 90 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small bowl, whisk together the psyllium and yeast.In a large bowl, whisk together the almond milk, applesauce, egg whites and butter flavor. While whisking, sprinkle in the psyllium/yeast mixture. Whisk until smooth.In a medium-sized bowl, whisk together the soy flour, baking powder, baking soda and salt. Dump the dry over the wet and fold together with a rubber spatula.Shape the sticky dough into a ball and cover with plastic wrap. Place the bowl in a warm area for 1 hour (I used a warming drawer set to 90 degrees Fahrenheit)In a small bowl, add the coconut flour. Take about 2 tbs and dust it over the slightly risen dough. Gently fold the mixture until it absorbs the coconut flour, then dust another 2 tbs over the dough and fold again. Do this with the rest of the coconut flour, then knead the dough into a ball.Preheat the oven to 350 degrees Fahrenheit and line two cookie sheets with Silpats or parchment paper.Divide the dough into 8 equal-sized portions. Roll the dough into long logs and carefully shape into pretzels (the dough is somewhat delicate, so kneading isn't necessary). Carefully transfer the pretzels onto the prepared pans.In a small bowl, whisk together the egg yolk and almond milk.Brush the crescents with the egg wash and sprinkle with the salt. Bake for ~24 minutes, or until golden brown. Carefully transfer the Silpat/paper off the hot pan and onto the counter. Let cool slightly and serve warm!

 

Step by step:

1. In a small bowl, whisk together the psyllium and yeast.In a large bowl, whisk together the almond milk, applesauce, egg whites and butter flavor. While whisking, sprinkle in the psyllium/yeast mixture.

2. Whisk until smooth.In a medium-sized bowl, whisk together the soy flour, baking powder, baking soda and salt. Dump the dry over the wet and fold together with a rubber spatula.Shape the sticky dough into a ball and cover with plastic wrap.

3. Place the bowl in a warm area for 1 hour (I used a warming drawer set to 90 degrees Fahrenheit)In a small bowl, add the coconut flour. Take about 2 tbs and dust it over the slightly risen dough. Gently fold the mixture until it absorbs the coconut flour, then dust another 2 tbs over the dough and fold again. Do this with the rest of the coconut flour, then knead the dough into a ball.Preheat the oven to 350 degrees Fahrenheit and line two cookie sheets with Silpats or parchment paper.Divide the dough into 8 equal-sized portions.

4. Roll the dough into long logs and carefully shape into pretzels (the dough is somewhat delicate, so kneading isn't necessary). Carefully transfer the pretzels onto the prepared pans.In a small bowl, whisk together the egg yolk and almond milk.

5. Brush the crescents with the egg wash and sprinkle with the salt.

6. Bake for ~24 minutes, or until golden brown. Carefully transfer the Silpat/paper off the hot pan and onto the counter.

7. Let cool slightly and serve warm!

Nutrition Information:

covered percent of daily need