This is by far not your run-of-the-mill Paleo cookbook. We’re talking Vanilla Wafers, Pizza Pockets, Banana Pudding, S’mores…and, oh yeah, Soft Pretzels (which she has allowed me to share with you below).
Each recipe is beautifully photographed and there is also a special section “For Little Hands” which points out ways that your mini chef can assist in the kitchen.
My girls and I made the pretzels yesterday and the only thing left are those savory little crumbs! My family has already put in a request to make pretzels next weekend; however, they want to shape them into rods, dip them in chocolate, and then roll ’em in nuts or coconut or mini choco chips. From Down South Paleo to The New Yiddish Kitchen to this latest Paleo Kids Cookbook, Jenn never ceases to impress my entire family with her flavor-filled, spot-on recipes.
- FOR THE WATER BATH:
- 10 cups (2.5 L) water
- 1 tablespoon (15 ml) apple cider vinegar
- 1 tablespoon (18 g) sea salt
- FOR THE PRETZELS:
- 1 cup (250 ml) warm water (around 110F or 43C)
- 1 packet gluten-free quick acting yeast
- 1 tablespoon (15 ml) 100% maple syrup
- 1 pastured egg
- 1/2 cup (64 g) potato starch
- 1/2 cup (64 g) cassava flour
- 2 tablespoons (18 g) psyllium husk powder
- 1 tablespoon (12 g) coconut flour
- 4 tablespoons (60 g) ghee, avocado oil, olive oil or preferred cooking fat, divided
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 tablespoons (30 g) coarse sea salt
- Preheat oven to 425 degrees F. Bring the water bath ingredients to a boil in a large pot.
- Combine the cup of warm water, yeast and maple syrup in a mixing bowl. Allow the yeast to multiply, for about 5 to 10 minutes. If it doesn’t froth or foam, toss the mixture and begin again. Either the yeast was dead or it was killed by the temperature of the water.
- Once your yeast mixture is frothy, add in the remaining pretzel ingredients, except the coarse salt and 2 tablespoon of the cooking fat, and stir to combine. It now becomes easier to use your hands to combine the ingredients together more thoroughly. If making 4 large pretzels, divide the dough into 4 large pieces. If making smaller pretzels, divide the dough into 8 equal sized pieces.
- Roll on the the dough pieces into a long snake about 18-inches longer (shorter for the small pretzels) and then make a U shape. Twist the two ends of the “U” together, crossing once then twisting again and bring them to the base of the “U” where you can secure the twist by pressing it into the base. Transfer the pretzel the boiling water bath and allow it to cook for about 3 minutes. Remove the pretzel with a skimmer and transfer it to a parchment-lined baking sheet. Repeat with the remaining dough. You can just make straight pretzel twists without having them be a traditional pretzel shape.
- Once all of the dough pieces have been boiled, baste them with the remaining 2 tablespoons of ghee or cooking fat, sprinkle with the coarse sea salt, and bake them for 15 to 20 minutes. The longer you bake them, the crispier the exterior will become. The inside should be soft. These are best the same day or frozen and reheated in the toaster oven or conventional oven.