Mini Pretzels
Ingredients
- 3/4 cup blanched almond flour
- 1/2 cup Jay Robb Unflavored Egg White Protein Powder
- 1/4 teaspoon baking soda
- 1/4 cup butter (or butter flavored coconut oil)
- 1-2 tablespoons water
- 1/2 teaspoon Redmond Real salt
- 1 large egg yolk (OPTIONAL)-OMIT for egg free
Instructions
- Preheat the oven to 325 degrees F. In a medium bowl, stir together the egg white protein, almond flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the water to form a stiff dough. Place the dough in a ziplock. Cut a small hole in the corner of the bag. Squirt the dough onto a cookie sheet, making shapes like a pretzel OR cut into cracker shapes. (OPTIONAL: Whip egg yolk in a small bowl, brush the egg wash on the pretzels and sprinkle additional flakey salt on top.) Place pretzels 1 inch apart. Bake for 7-9 minutes in the preheated oven, until edges are lightly browned. Remove from oven to cool.
Nutrition
Calories: 127.1 | Fat: 11.6g | Protein: 5g | Carbohydrates: 1.7g | Fiber: 0.8g | P:E Ratio: 0.4