Jennifer is a mother of 3 and wife in pursuit of better health for her family.
After being gluten free for about 4 years, and having a multitude of chronic health issues, she realized there was still a lot of junk in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, proven by all of her amazing dishes. For more a selection of Autoimmune Protocol Ice Creams and frozen treats, be sure to check out her new ebook, “We Can ALL Scream for Ice Cream” for 24 Top 8 Allergen Friendly, AIP recipes. Connect with Jennifer on her blog, Facebook, Pinterest, Instagram, and Twitter.
One of the hardest transitions for people when they enter the world of clean eating or food restrictions is finding appropriate “grab n go” snack foods. People often tire easily of protein, fats, and veggies and want something they can munch on. And adults aren’t the only ones! Kids who cannot have mainstream snack crackers and pretzels often feel left out – but a child who needs to avoid gluten, grain, nuts, and eggs can have major consequences when handed a processed snack. With Autoimmune sufferers and children alike, I wanted to develop a snack that would bring smiles across the board. After testing a few batches out on my own 3 children, the votes have been tallied! All three GOBBLED these down, with barely a crumb to sweep. I hope you’ll enjoy these as a safe snack fitting almost everyone’s needs!
- Prep Time: 10 minutes
- Cook Time: 20 to 25 minutes
- Makes: Approximately 60 pretzels
- Difficulty: Easy
- 1/4 cup arrowroot flour
- 1/4 cup water chestnut flour (can be found at Asian+ Indian Markets and on Amazon)
- 1/4 cup coconut flour
- 1 cup water
- 3 tablespoons palm shortening, melted
- 1 teaspoon 100% maple syrup
- 1 teaspoon sea salt
- Pinch onion powder, garlic powder, or other AIP friendly seasoning (read about spices on the AIP)
- Preheat oven to 350
- Combine all ingredients and let sit for a couple minutes or until thickened (batter should be thicker than pancake batter, but still able to be “piped”
- Fill a sandwich bag or pastry bag with the dough
- If using a sandwich bag cut the tip off, about 1/4″ opening or choose appropriately sized tip for pastry bag
- On a parchment lined baking sheet, squeeze out miniature, snack-sized pretzels by making 2 partially overlapping loops; you may also choose a circle shape or make pretzel “sticks”
- Bake for 10-12 minutes then flip and bake for 10 more minutes on alternate side
- Remove and allow to cool then serve
- Note: if you want these to be slightly chewy, you can reduce cooking time by 3 minutes on each side