Yield14 braided pretzels
4 cups sprouted rye
2 cups sprouted sunflower seeds
½ cup soaked caraway seeds
1 teaspoon celtic sea salt
1 tablespoon onion powder
1. Measure all ingredients into a bowl and with a large spoon mix them.
2. Feed the ingredients through a Green Power juicer utilizing the pretzel-making attachment. (If you don’t have the Green Power juicer, you can make the dough in a Champion juicer with the blank in place and then shape the dough by hand into pretzel shapes.) As the dough comes out of the machine, it will be in the shape of a long, continuous bread stick. Place this dough gently on a table. Then you can cut it into bread sticks, or you can braid two of them together or create other interesting pretzel shapes. Place the pretzels onto a mesh dehydrator tray and dehydrate at 95 Fahrenheit for 24 to 48 hours.
3. When thoroughly dried, they can be stored at room temperature. The Pretzels can also be dehydrated to the chewy stage. These must be stored in the refrigerator.
I just copied the recipe and pasted it – but I don’t have a juicer that will do that so here’s what I’m going to try… using some techniques from other recipes.
Mix everything together in a food processor until mushy and well pureed (it will probably take a while!). Put into a plastic bag and pipe into desired shapes, then continue as directed.
KhaasLadki's ThoughtsBy KhaasLadki
Now that I have a dehydrator, I’m finding all sorts of awesome recipes to make in it!
I found this one, taken from “Hooked on Raw”.
It just looks so yummy and I can’t wait to make it so I had to post it for others, too!
Print This Recipe (PDF)
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