Ingredients:
Pretzel:
- 125 g Bake-Free Sweet and savoury biscuit flour mixture
- 5 g sweetener (1:10)
- 30 g Mill & Folks almond flour
- half untreated lemon grated peel
- 20 g melted vegetable margarine
- 1 sachet of bourbon vanilla aroma
- 90 g hot, sugar-free almond drink
Chocolate glaze:
- 60 g vegan, sugar-free chocolate
- 20 g coconut oil
Preparation:
Heat the margarine with the almond drink, vanilla rum, mix the dry ingredients and work the two together. Let rest for 15 minutes. Stretch on a dry surface to a thickness of 1 cm, then tear all the dough into pretzels (I got 23 pieces). Bake in a preheated 180 degree oven on a silicone baking sheet baking sheet for 13 minutes with bottom-top baking. Wait for them to cool. Melt the chocolate with the coconut oil, then dip the pretzels in it and let it set if it sticks.
