Food and Travel Through Beautiful Europe
Heading back home after having spent two weeks traveling through Europe as the food ambassador of Orlando. What a privilege to spread the word about Orlando’s deliciously amazing food scene while delighting in all the food (German pretzels) and beauty these great cities have to offer.
It can be a challenge being a lover of food with allergies and food sensitivities, especially when it comes to gluten. I do my best to avoid gluten because it makes me feel awful. [Imagine a cheese grater confusing your stomach for cheese; not a pleasant feeling].
Fortunately, each of the beautiful cities I’d visited were full of delicious plant based, gluten free options. Among my favorite cities to visit is Berlin (I have amazing family and friends there), and this time around, it wasn’t all bratwurst and schnitzel, but there were vegan and vegetarian restaurants and options on every corner and gluten free goodies galore!
It’s not always easy, and there are definitely foods that I miss. The German in me most definitely misses pretzels. However, instead of accepting a life without yummy soft pretzels, I choose to innovate and I created my own pretzel recipe free of the gluten and animal products I try to avoid.
These pretzels served as a great substitute in the land of pretzels and sauerkraut!
Makes 4 large soft pretzels
Grain Free, Vegan Pretzels
3/4 cup almond flour
1 1/4 cup arrowroot starch
1/2 cup hard cider
1 tbsp maple syrup (or raw local honey)
2 teaspoons coconut oil
1 tbsp chia seeds mixed with 3 tbsp warm water and set aside until gelled
2 tsp nutritional yeast powder (optional)
1 teaspoon of pink himalayan salt
2 cups hot water
1/4 cup baking soda
Preheat the oven to 420°F and line a baking pan with parchment paper. Stir together hot water and baking soda in a large bowl and whisk until the baking soda dissolves. Set the bowl aside for now.
Next, using another large bowl, mix together all of your pretzel ingredients in a large bowl and mix together. *[all out of nutritional yeast, or maybe you’re not a fan? You can use whatever seasoning you’d like! My favorite combinations are rosemary and garlic or cinnamon and nutmeg].
With your hands, knead the dough together until it’s smooth but not sticky. Then quarter the dough into four equal sized balls. Roll each ball of dough into a long tube shape. Wrap each tube into a pretzel shape, then one at a time, place directly into a spatula, and dip into the baking soda mixture. P
Place each pretzel on your prepared pan. Bake for 10-12 minutes.
If you’re looking to turn these pretzels into bitty bites, begin by forming the dough into small rectangles and then dip each nugget into the baking soda mixture. Place on the parchment paper and sprinkle with and bake for 7 or 8 minutes. Just until the bites are firm, though not hard.
Serve these tasty pretzels with spicy brown mustard or the dip of your choosing. I also highly recommend my
for that perfect dunk!