Wednesday, 21 September 2016

Soft Pretzels Recipe from The Paleo Kids Cookbook

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I have two children who don't eat strict paleo, but I do the best that I can. I'm lucky that they like their veggies and they eat pretty much the same foods as I do, at home. But I find it tricky when it comes to school packed lunches (my youngest's school is nut-free so many paleo bakes and snacks are out) or when they're visiting friends or going to parties. We've decided not to take the strict line with them (I am battling autoimmune disease after all, whereas they're not) but they eat paleo most of the time. 

Kids and paleo. They want their fish fingers, burgers with buns, chicken nuggets, pizzas, their baked treats. Plus my kids hate coconut in all its forms. It's difficult. 

Jennifer Robins, who blogs at Predominantly Paleo knows about this. And now there's no reason for kids to miss out on their favourite snacks and dinners - she's written a new cookbook called The Paleo Kids Cookbook

Like, she totally answered my prayers with this one. 

The book is available now if you live in the US, and comes out for you in early October if, like me, you're in the UK. Check out Amazon for publication dates for your area. I've pre-ordered my copy and I seriously can't wait to get hold of it and start cooking. I'll keep you posted on Instagram and Facebook when I do. 

To celebrate the release of The Paleo Kids Cookbook, Jennifer has kindly allowed me to share with you one of the recipes from the book. I made regular, gluten-filled pretzels in my pre-paleo days and everyone seriously loved them. I can't wait to make these! They're nut-free (yay for my daughter's school), grain-free, dairy-free, gluten-free and also free of soy. 



Beautiful, huh? 

Soft Pretzels (from The Paleo Kids Cookbook by Jennifer Robins)
Makes 4 large servings or 8 small
Ingredients

For the water bath
10 cups (2.5l) water
1 tbsp apple cider vinegar
1 tbsp sea salt

For the pretzels
1 cup (240ml) warm water (around 110ºF/43ºC)
1 packet gluten free quick acting yeast
1 tbsp 100% maple syrup
1 pastured egg
1 cup (128g) cassava flour
2 tbsp psyllium husk powder
1 tbsp coconut flour
2 tbsp ghee, avocado oil, olive oil or preferred cooking fat
1 tsp baking soda
quarter tsp sea salt
2 tbsp coarse sea salt

Method
Bring the water bath ingredients to a boil in a large pot. 

Combine the cup (240ml) of warm water, yeast and maple syrup in a mixing bowl. Allow the yeast to multiply, for about 5-10 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 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) shorter for the small pretzels and then make a U shape. Twist the two ends of the U shape 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 three 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 a bit of ghee or cooking fat, sprinkle with course sea salt and bake for 15-20 minutes. The longer you bake them, the crispier the exterior will become. The inside should be soft. These are best the same day or frozen and reheated in the toaster oven or conventional oven. 

Find out publication dates, more information or how to pre-order The Paleo Kids Cookbook over at Amazon. 




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