Ingredients for 16 pieces:
For the dough:
- 200 g Bake-Free dough flour mixture
- 50 g almond flour
- 20 g Brewer's yeast flakes gluten-free
- 5 g Parajdi salt
- 20 g vegan cheese
- 1 g coconut blossom sugar
- half pocket of powdered yeast
- 30 g vegetable margarine
- 200 g lukwarm, sugar-free almond drink
For the topping:
- 25 g tomato sause
- 5 g sugar-free plum jam
- 5 g vegetable margarine
- Smoked pepper spice
- 10 g sesame seed
Preparation:
For the dough mix it the dry ingredients, then add the grated cheese. Heat the margarine with the almond drink, then mix it together thoroughly. Let it rise, covered, in a warm place (I used a 50-degree oven) for 30 minutes. Cut the dough into 16 equal parts, and roll it thin "rope" (35-40 cm), then shape for pretzel. Mix the tomato sauce with the melted margarine and plum jam, then spread it on the pretzels and sprinkle with sesame seeds. On a baking sheet lined with silicone baking paper, bake in a preheated oven at 210 degrees celsius for 5 minutes on conventional top and bottom setting, then reduce the heat and bake at 180 degrees for 15 minutes.
