Ingredients

1¼ cups flax seed (ground)
1 cup sunflower seeds (germinated, dehydrated, ground)
¼ cup soy sauce
1/8 cup olive oil
Spices 
1 tablespoon salt

Recipe Directions

1. Add 1 cup ground flax and all sunflower together in food processor, pulse. Add soy sauce and olive oil, this will form dough.

2. Take leftover flax meal and salt and mix together on a plate.

3. Put a drop of oil in a Ziploc bag, rub it to cover inside surface.

4. Add dough to bag and push all dough to one corner. Snip off end with scissors. This is now a piping bag (this technique can obviously be used for many recipes).

5. Pipe the shapes you want onto the plate of flax/salt. I am partial to the pretzel braid, but you can do rods, rounds, braids, or whatever you think of.

6. After piping, flip pretzel over to coat with flax/salt, then transfer to non-stick dehydrating sheet. Dehydrate for 10 hours at 90-110. 90 takes long, and inside is more crunchy.

7. Flip onto tray and continue until done and crunchy. If humid, may never get too crunchy.  Before removing the dough from the food processor, this is an opportunity to add flavor.My favorite is garlic, anywhere from three to five minced cloves. You could also do minced onion, jalapeno. Dry spices work well too, caraway, cumin, cayenne, chili powder, mustard powder.

BmoreRawBoy's Thoughts

By BmoreRawBoy

A base dough for pretzels, depending on the humidity, they can come out quite crunchy.

Eat these with dip, or if you don’t the low calorie non-raw condiment, eat with mustard.

I say make your own dip, a sour cream from this site with herbs.

 

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BmoreRawBoy

Aug 24, 2010

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I use brown because that is what was available, but i am sure that golden would work just fine.

BmoreRawBoy

Aug 23, 2010

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They don't have to be sprouted, but i do soak them and then mix them with my hands in warm water to remove the outer covering.

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