Recipe Directions

1. In a mixing bowl, add coconut aminos and flax seeds. Mix well with a fork until completely blended.

2. Form into pretzel shapes. I used a fun one found at Sur La Table. It is like a cookie cutter but has a spring that will allow you to press it out very easy and consistent to use.

3. Top with sea salt. Dehydrate for 10-12 hours (or longer if you like them extra crunchy).

Rawbryan's Thoughts

By rawbryan

A fun, no nut, raw organic pretzel recipe using new coconut aminos, which is raw organic living and amazing.

Crispy, crunchy and rawlicious! I really enjoy creating raw organic vegan recipes of my favorite foods and this one really satisfies my pretzel cravings.

In the photo, there is a lot of salt just for a cool photo, but obviously you would not use or add that much salt.

This is also a very good no-nut recipe.

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Turil's Review

Raw Organic Vegan Pretzels
3
3 out of 5

This was reasonably good. I'm not a huge fan of the flax seed flavor, but enough salt made it edible. :-) I'm thinking of trying it with half flax and half buckwheat all ground together, to make the flavor a little more palatable, and to help them dry faster.

I covered mine with sesame seeds and salt, so they were pretty and not too salty. :-)

Oh, and I think you made a typo in your serving sizes, or your measurements. I doubled the recipe and it still only made about 8 tiny pretzels, which was only about one serving for me. I also made a sweet mustard dressing to dip these in, which was definitely a treat for me, because I used to be addicted to the Auntie Annies pretzels that they sell at the train station in Boston. The flax ones were fun enough to satisfy that craving. :-)

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4 votes
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Turil's Review

Raw Organic Vegan Pretzels
3
3 out of 5

This was reasonably good. I'm not a huge fan of the flax seed flavor, but enough salt made it edible. :-) I'm thinking of trying it with half flax and half buckwheat all ground together, to make the flavor a little more palatable, and to help them dry faster.

I covered mine with sesame seeds and salt, so they were pretty and not too salty. :-)

Oh, and I think you made a typo in your serving sizes, or your measurements. I doubled the recipe and it still only made about 8 tiny pretzels, which was only about one serving for me. I also made a sweet mustard dressing to dip these in, which was definitely a treat for me, because I used to be addicted to the Auntie Annies pretzels that they sell at the train station in Boston. The flax ones were fun enough to satisfy that craving. :-)

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