Coconut Flour Pretzel Bites
2 eggs 3 tablespoons Anthony’s Coconut Oil, melted 1 tablespoon almond milk 1 tablespoon Anthony’s Buckwheat Flour ⅓ cup Anthony’s Coconut Flour ½ teaspoon Anthony’s Citric Acid ¼ teaspoon salt ½ teaspoon Anthony’s Cane Sugar ½ teaspoon Anthony’s Xanthan Gum 2 teaspoons Anthony’s Psyllium Husk Powder ⅓ teaspoon baking soda 1 quart water ⅓ cup baking soda Coarse salt
Preheat oven to 375° Fahrenheit and grease a large baking sheet. In a mixing bowl, combine the eggs, coconut oil, and almond milk; mix well. Add buckwheat flour, coconut flour, citric acid, salt, cane sugar, xanthan gum, psyllium, and ⅓ teaspoon baking soda; mix well. Knead dough a few times until it comes together. Form into a 1” thick log and cut off 1” pieces Bring the water and ⅓ cup baking soda to a boil. Add the dough pieces, 6 or so at a time, and simmer for 1 minute. Remove from water onto prepared baking sheet and sprinkle liberally with coarse salt. Bake for 15 minutes. Turn oven up to 425° Fahrenheit and bake for another 5 minutes. For best results, enjoy when warm.