GLUTEN-FREE BAKED PRETZELS WITH CUMIN SEEDS

INGREDIENTS

1 cup chick peas flour

1 cup moth bean flour

1 cup white rice flour

1 cup baby spinach washed and cut

1/4 teaspoon turmeric

1/2 teaspoon red chili powder ( optional)

1 teaspoon whole cumin seed

2 1/2 tablespoon  olive  oil  ( or your choice)

1 1/4 teaspoon  baking powder

salt to taste

METHOD

1: Preheat oven to 375 degrees.

2: Mix all 3 flours, baking powder and salt in a bowl,   Add oil and mix well.

 

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3: Add spinach   and mix very well.

4:  Now you will knead into a firm, non-stretchy dough.   Add 1 cup warm water and knead into dough.  You might need extra water.  if so, add 1 tablespoon at a time.   Knead into a large ball and let it rest for 15 minutes.

Here is what the dough will look like.

5: Now shape dough into even sized 2 inch logs.   See below.

 

6:Now  roll them into long strings/rod.

 

5: Now shape them into a shape of a pretzel  and put on a baking tray lined with parchment paper.

 

6: Bake them for 15 minutes then turn them over.  Bake for another 5-7 minutes.

7:  They should be crunchy on the outside and soft on the inside.

8: Serve hot or store for 1-2 days in a airtight container.

Note : Duration of baking can depend on your oven  so make sure to check on them while baking.

These are a vegan, gluten free snack or appetizer!  You can eat them anytime and try them in your kids’ lunch box!

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