Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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vegan, gluten-free, savory, snacks · September 12, 2016

Homemade Pretzel Sticks

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Crunchy, toasty brown, and with the perfect sweet + salty balance, this Vegan Gluten-Free Homemade Pretzel Sticks recipe is ideal for snacking or dipping!

Gluten-Free Pretzel Sticks Recipe | Vegan & Oil-FreePretzels do not appreciate being overcrowded. That is the morale of this story recipe.

My thinking was “Hey soft pretzels are really tricky, let’s give the crunchy ones a try instead!” You have to imagine me saying that in a hopeful, optimistic, this-must-be-possible voice. The optimism lasted all the way through the kneading and the rolling and the twisting and the first 2/3 of the baking. And then it faded. Fast.

The crunchy part of the crunchy pretzel sticks was missing. There was no crunch. But then they cooled, and the crunch returned. Well sort of. They were crunchier than before, but still nowhere near Snyder’s level of snappy. But snappy enough to pretzel persevere on to trial number 2.

With a few ingredient tweaks and cook time changes, trial number 2 was snappy! Very snappy. If you love your teeth stay away kinda snappy. So now the challenge was finding the balance between chewy and dental emergency.

Gluten-Free Pretzel Sticks Recipe | Vegan & Oil-Free

Trial number 3 was not the perfect balancing act I was hoping for–too soft again. But it wasn’t ingredients or cook time or temperature that was the problem, it was the pan arrangement. With four dozen pretzels on one pan, none of them got the proper heat necessary to become perfect pretzels. They needed more space to stretch out, express themselves, find their own happiness. Wait…are we still talking about pretzels?

Well as long as we agree “happiness” = crunchiness and “express themselves” = perfect golden brown edges, it still makes sense.

So for trial number 4 I didn’t change a single ingredient. All I did was use 2 pans instead of one and play with the oven temperature a little bit. And wow what a difference it made!

Finally the ideal crunchy pretzel stick. Crispy, toasty brown, and with the perfect snap! Plus a lovely balance of salty and sweet flavors–that’s my favorite part.

Gluten-Free Pretzel Sticks Recipe | Vegan & Oil-Free

Vegan Gluten-Free Pretzel Sticks Recipe

So now that you’ve heard the entire pretzel saga, let’s talk specifics of this pretzel sticks recipe…

Flours. These pretzels are made with my favorite flour combo: oat + tapioca. As long as you use certified gluten-free oats, they are totally gluten-free. And with the help of tapioca flour the dough is still incredibly soft and pliable, which is essential for pretzel twisting. Oh and it’s oil/fat free too!

Yes the tapioca flour is necessary. No I do not know if  _______ flour will work instead. This is what I have tested and know to work. Just saying.

Yeast-Free. This pretzel sticks recipe is completely yeast free, relying on baking powder as the leavening agent. I know some people prefer yeast free recipes for dietary reasons, but I really love them mostly because they are faster. No waiting around on microscopic organisms to do their part. Just knead, roll, boil, brush, and bake!

Gluten-Free Pretzel Sticks Recipe | Vegan & Oil-Free

“Egg” wash. To make the outsides extra toasty brown, most hard pretzel recipes use an egg wash. With a little research, I found a vegan alternative that not only makes for lovely browning but also adds to the flavor. It is made by whisking maple syrup and non-dairy milk together and then brushing that on the pretzels after boiling them in the baking soda solution. That layer of sweetness combined with the salty sprinkle on top is so delicious.

Baking. After lots of experimentation with oven time and temperature, I have found a slightly lower temp for a longer time to work best. Otherwise the outside cooks faster than the inside. However, a bit of high heat initially makes them crisper in the end, so preheat the oven to 400F and then reduce to 325F when you put the pretzels in.

As for the baking time, 50-55 minutes will yield a crunchy pretzel that keeps it’s crunch even days later. Less time than that and the inside will still be slightly chewy. Personally I don’t mind that–like a soft pretzel but in miniature. Also, the twists take longer to cook than the sticks, so at 50-55 minutes the twists may not be as crunchy as the sticks. And remember every oven is different so it might take some experimentation with your oven.

Okay, that’s all the pointers I can think of for now. I hope you enjoy these salt-sprinkled snappy snack sticks!

>>> Click Below To Pin <<<

Gluten-Free Pretzel Sticks Recipe | Vegan & Oil-Free

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Gluten-Free Pretzel Sticks Recipe

★★★★★ 4.3 from 4 reviews
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 75 minutes
  • Yield: 4 dozen 1x
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Ingredients

Scale
  • 3/4 cup oat flour
  • 1/2 cup tapioca flour (also known as tapioca starch)
  • 1 tsp baking powder
  • 1 tbsp coconut sugar (optional)
  • 1/2 tsp salt
  • 2/3 cup boiling water
  • 3 tbsps baking soda (for boiling)

“Egg” Wash

  • 2 tbsp non-dairy milk
  • 1 tbsp maple syrup
  • Coarse salt for sprinkling on top

Instructions

  1. Combine the flours, baking powder, coconut sugar, and salt. Stir.
  2. Add the boiling water. Mix/knead to form a cohesive dough. It should not be sticky, if it is add a little extra tapioca flour.
  3. Divide the dough into smaller balls and roll out into thin ropes. Cut into sticks or twist into mini pretzel shapes. The dough will dry out as it sits, dampen your hands and proceed rolling to re-moisten it.
  4. Fill a large, shallow pan with water. Add the baking soda. Bring to a boil.
  5. Once boiling, add some of the pretzels. Do not overcrowd them, I did it in about 6 batches.
  6. Boil for 30 seconds. Use a slotted spoon to remove from the water and spread onto 2 or 3 baking pans lined with parchment paper. DO NOT overcrowd them.
  7. Continue until all pretzels have been boiled.
  8. Preheat the oven to 400F.
  9. Mix together your egg wash. Brush a thin layer on all the pretzels.
  10. Top with coarse salt.
  11. Place the pans in the oven and reduce the temperature to 325F. Bake for 50-55 mins.
  12. Remove from the oven and let them cool for at least 15 mins before removing from the pan and eating.
  13. They are best fresh. Keep in an airtight container, but they may soften with time.

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Gluten-Free Pretzel Sticks Recipe | Vegan & Oil-Free

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In: vegan, gluten-free, savory, snacks · Tagged: oil-free, baking, oat flour, maple syrup, hclf, high carb low fat, salt, egg wash

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Comments

  1. Becky Striepe says

    September 12, 2016 at 7:55 pm

    These look so awesome! I love your description of your recipe testing on this one. Too funny.

    Reply
    • Natalie says

      September 12, 2016 at 7:58 pm

      Ha it has been a long pretzel filled road (and weekend :D) Thanks Becky!

      Reply
  2. Aimee | Wallflower Kitchen says

    September 12, 2016 at 8:02 pm

    Oh my goodness. You make the impossible possible. I think all your efforts recipe testing have paid off here! I want to eat one straight from the screen…

    Reply
    • Natalie says

      September 13, 2016 at 12:47 am

      I certainly hope so! And I certainly hope I don’t have to roll out another pretzel for at least a month lol 😀

      Reply
  3. Casey says

    September 12, 2016 at 8:03 pm

    These look so good! I hate yeast recipes because i have ZERO patience and these look perfect for me. Do you think all purpose flour or whole wheat flour would be fine in place of the oat flour?

    Reply
    • Natalie says

      September 13, 2016 at 12:49 am

      Haha I know right, they take so long! Especially when you have to keep testing the recipe over and over again–nowhere near enough patience for that. Yes, AP or whole wheat should be fine in place of both the oat and tapioca?

      Reply
  4. Demeter | Beaming Baker says

    September 12, 2016 at 9:19 pm

    Always keep your optimism, that’s what I love best about you!! 🙂 Such a sneak peek with the overcrowding! I was on that rollercoaster with you as the trials went by: slightly snappy, but no crunch… then snap-your-teeth-off-snappy, then the existential crisis pretzels. Happiness and express themselves so mean what you said that mean. Um, where was I? I love that you cracked this recipe (and not a tooth) simply by giving these little guys more room to breathe. Ah… the symbolism. Haha. And lol on ____ flour being a complete question mark. Can’t wait to see, well HOPING that you do something Halloween-ish with these! Pretty please?? And your sprinkles too. Don’t forget! 🙂

    Reply
    • Natalie says

      September 13, 2016 at 12:58 am

      We were both in the especially narrative mood today! Although there was no such obvious foreshadowing in yours. It was suspense and surprise the whole way through–I was panicking and running right along with ya? Well figuratively of course…remember I don’t really run lol? All the teeth made it through alive fortunately, it was a big touch and go there for a while. But always worth it, right?? Oh I know, the pretzel-life metaphor was deep right! Deep followed by the somewhat sassy don’t-ask-me-about-every-flour-substituion part? I cannot get the image of orange and black spring coated pretzels out of my head now, so don’t you worry it will happen! xo

      Reply
  5. Kaila @ Healthy Helper Blog says

    September 13, 2016 at 1:13 pm

    I have ALWAYS wanted to make my own pretzels. LOVE LOVE LOVE LOVE LOVE. And oat flour? So bae. It’s quick;y becoming my fave flour to work with!!! Thanks to YOU.

    Reply
    • Natalie says

      September 13, 2016 at 3:39 pm

      Oat flour is the best right!? I was afraid it wouldn’t work for something so crunchy since it tends to be best suited to chewy ventures, but with enough bake time it they still got that crunch 🙂

      Reply
  6. Leah M | love me, feed me says

    September 13, 2016 at 4:20 pm

    Crunchy little beauties! So impressed by this recipe! When I watched the video I thought “this couldn’t have been an easy one to get right” and it seems like that’s very true haha, but you did it! Amazing!

    Reply
    • Natalie says

      September 13, 2016 at 9:25 pm

      You hit the nail on the head with that assumption, I’ve been pretzeling all weekend over here haha 😀 Thanks Leah!

      Reply
  7. Larice says

    September 14, 2016 at 11:33 pm

    Hahaha dental emergency, you crack me up girl! Oh these are great!! I can almost taste that salty and sweet combination… Mmmmm! I definitely need to try these, even though I know my daughter would immediately try to take off with the entire batch! I’ve had soft pretzels on my list of recipe ideas for awhile, but never have I thought to make crunchy ones! As soon as I get some more tapioca starch… These will be made!

    Reply
    • Natalie says

      September 15, 2016 at 3:39 pm

      I’ve been dreaming of a perfect vegan gf soft pretzel recipe for a while too, so if you figure that out please do let me know so I can make them IMMEDIATELY! But for now these crunchy ones are satisfying the salty-sweet bread void perfectly 🙂

      Reply
  8. The Vegan 8 says

    September 15, 2016 at 6:34 am

    Haha, that was one funny story Natalie!! These look sooo much better than Snyder’s and more flavorful, too. I find theirs a bit on the bland side. And it sounds like your pretzel story is exactly how it has been in my kitchen lately, trial after trial and failures, ugh! So much pumpkin already and the season hasn’t even really started yet, lol!
    I love the simplicity of the recipe and you already know how much I love oat flour and tapioca! I agree with you on that. My favorite flours for several years now. And hahaha on the ______ flour, I know, right? The million questions that come about flours when they ALL behave differently. I bet these would be so darn delicious dipped into some mustard, yum! They are just too cute and so perfect!
    By the way, I’m signed up for your emails but I don’t get them when you publish a new post 🙁

    Reply
    • Natalie says

      September 15, 2016 at 3:45 pm

      Recipes that require countless kitchen trials are simultaneously exiting and sooooo draining. After a recipe that takes 5+ tries to get right I’m always ready for something no-bake or like a mug cake, something easy and surefire lol. Well I am very very very much looking forward to when you do start to release all the pumpkin goodness (that cookie cake?) I need to put that disclaimer on every single recipe but, the questions about flour substitutions are endless on bread-like recipes as I’m sure you know very well. Tapioca is such an amazing flour, nothing quite replaces it for me. Oooh mustard, I didn’t even think of that one. My mind had already gone in the peanut butter chocolate direction 😀 Oh and I do a weekly newsletter (usually on the weekend) as opposed to with each post. I switched a while ago because they were going to spam when I had them set up to do it automatically.

      Reply
  9. rachel @ athletic avocado says

    September 15, 2016 at 11:29 am

    seriously NEVER knew it was possible to make GF and vegan pretzel sticks out of oat flour!! Natalie you are a GENIUS! These take me back to my elementary days when I used to dip pretzels sticks in peanut butter!

    Reply
    • Natalie says

      September 15, 2016 at 3:37 pm

      I wasn’t sure the oat flour part was possible either, so that was a happy surprise! Ha me too–so many cafeteria, sticky table, lunchbox memories 😀

      Reply
  10. Mandy says

    September 15, 2016 at 4:53 pm

    Your trials had me in tears! Haha!! But you nailed it!! Crazy what a minor adjustment will do. And I love that you made them into twists AND sticks – looks like you’ve become a bit of a pro! I really enjoyed the video, as usual ? It’s been ages since I’ve had pretzels…darn soy! But these look so perfect! I how about that “egg” wash though?!? Never would have thought to use those ingredients – I’m really anxious to make these for my family ❤️

    Reply
    • Natalie says

      September 15, 2016 at 9:16 pm

      I’m pretty sure I could roll pretzels in my sleep at this point, twists or sticks 😀 By the last few trials I would get through rolling half the batch and just say eh that’s enough to test lol. Ugh I know, there are no good clean GF pretzels out there and the Mary’s ones which are the closest have that dang tamari. I’m pretty sure Cara from Fork and Beans has one with almond flour though, so other flours besides oat could definitely be worth experimenting with. And the egg wash is one of my favorite discoveries of the whole process! I read it on some forum somewhere and it really does help with the browning. Thank you for stopping by lovely <3

      Reply
  11. Noemi says

    September 15, 2016 at 7:30 pm

    By tapioca flour do you mean tapioca starch? Or is there a difference between the two?

    Reply
    • Natalie says

      September 15, 2016 at 8:02 pm

      They are the same thing 🙂

      Reply
  12. Annelina says

    September 17, 2016 at 8:49 pm

    Oh Natalie this recipe is so amazing. I have to try them. Can’t believe that I still don’t have tapioca in my kitchen. It’s so hard to find it here and I’m always using potato or corn starch instead. Hope I can do them before going to California but I think that’s a bit utopical.
    Have a wonderful weekend.
    <3

    Reply
    • Natalie says

      September 17, 2016 at 10:11 pm

      Hi Annelina, always fun to hear from you! Oh how I wish tapioca was more widely available, it’s amazing stuff. I think that corn or potato could work in these too though, haven’t tried it out yet. You are going to CA!?! For fun? That’s amazing have the best time and enjoy all the awesome vegan food 🙂 xx

      Reply
      • Annelina says

        September 18, 2016 at 8:53 am

        aw always love talking to you me friend! Yes I’m wishing this too. Can’t wait to bake something with Tapioca.
        Yes I’ll go there just for fun :). Before starting to work. Thank you so much.
        I heard the vegan food is amazing overthere.
        Loads of love and wishing you a wonderful time too!

        Reply
  13. Sonya says

    October 2, 2016 at 8:16 pm

    For some reason mine came out bitter!! Idk what happened?! ):

    Reply
    • Natalie says

      October 2, 2016 at 9:04 pm

      They are supposed to have that slightly metallic pretzel taste, that’s what the baking soda bath is for. If they were too bitter, try using less baking soda when boiling them next time.

      Reply
  14. Marlene says

    April 19, 2017 at 10:37 am

    I just made these and they were great. I didn’t have the coconut sugar because I didn’t have any and they were salty, like a regular pretzel. If I added the coconut sugar or maybe honey, does that make them sweeter like a honey pretzel?

    ★★★★★

    Reply
    • Natalie says

      April 19, 2017 at 1:49 pm

      SO happy you liked them Marlene! Yes the coconut sugar just adds a very subtle sweetness to balance the salt, honey would work as well 🙂

      Reply
  15. Sam says

    May 11, 2017 at 4:50 pm

    I made these yesterday, and they are so delicious. They taste like sourdough pretzels and they are so good!

    ★★★★★

    Reply
    • Natalie says

      May 11, 2017 at 8:45 pm

      Woohoo!! They do kinda have that vibe, don’t they. So happy to hear you liked them Sam 🙂

      Reply
  16. Hannah says

    May 31, 2017 at 5:10 pm

    I made these and they were a hit!

    Do you think the recipe could be adapted to make bagels? Of course, I wouldn’t want the bagels crunchy. This idea might not work, I suppose, because bagels are so much thicker…? I like the flour combination and how easy it was to handle the dough compared to other gluten free recipes, so it made me wonder if something similar could be done to make bagels.

    I like the humorous way you wrote the post!

    Thank you so much!

    ★★★★★

    Reply
    • Natalie says

      May 31, 2017 at 8:47 pm

      Yes!! I am so happy you liked them 🙂 I have actually had the same thought of adapting this to bagels or even soft pretzels but haven’t tested it. GF breads are not my strong suit, but I do think this dough has potential. If you want to give it a shot just make the dough the same way, shape them into bagels/pretzels, boil them, and then only bake for about 15-20 minutes. My only concern is that the inside might turn out gummy, but I will give it a try sometime soon myself! Thanks for the feedback Hannah 🙂

      Reply
      • Hannah says

        June 1, 2017 at 4:47 pm

        Thank you for the ideas! I think I will try it. If you make the dough into soft pretzels or bagels, please let me know how it turns out!

        Also, I did not get 4 dozen pretzel sticks out of this recipe… I guess maybe I made mine bigger? I think I got about 20.

        Reply
  17. Michael Kitson says

    July 25, 2017 at 3:44 am

    These look fab! Glad you found the perfect balance without destroying your teeth. I bet they found their happiness in the end 🙂

    Reply
    • Natalie says

      July 25, 2017 at 6:30 pm

      Haha yes teeth remaining intact is always important 😀 Thanks Michael!

      Reply
  18. Ms says

    January 20, 2019 at 4:41 pm

    Looks great. Can wait to try! In terms of feedback, it might make sense to rearrange the steps to start boiling water and preheating the oven earlier than they are now so you’re not sitting with rolled pretzels waiting for boiling water or boiled pretzels waiting for the oven to heat up. ^_^

    Reply
    • Natalie says

      January 21, 2019 at 11:26 am

      Good thought! Thanks for the feedback 🙂

      Reply
  19. kiki says

    December 27, 2020 at 7:23 pm

    Not very good. Got super hard baking for the for 50 mins. Checked prior and they were still weird and chewy.

    ★★

    Reply
    • Natalie says

      December 27, 2020 at 8:17 pm

      Sorry they didn’t work out for you😕

      Reply

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Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below… Vegan White Chocolate Valentine’s Truffles -1 package @emmysorganics Dark Cacao Coconut Cookies -1/4 cup (65g) almond or peanut butter -1/3 cup (60g) dark chocolate chips, melted -Pinch of salt -1/2 tsp vanilla extract -8oz vegan white chocolate. -Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy! #veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie! Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️ Crust -2 cups almonds (or nuts of choice) -1/2 cup cocoa powder -1/2 tsp salt -1/4 cup coconut oil Filling -12oz unsweetened chocolate, melted -3 cups non-dairy milk -1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!) Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides. Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy! https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below… Crust -1 package Emmy’s Organics Dark Cacao Cookies -1/4 cup (30g) almond flour -2 tbsp (50g) coconut oil Filling -2 cups (360g) raw cashews, soaked 3+ hours then drained -1 cup (240g) full fat coconut milk -1/3 cup (105g) maple syrup -2 tbsp lemon juice -1 tbsp lemon zest -1 tsp vanilla extract Swirl -1 1/2 cup (180g) fresh raspberries -2 tbsp coconut sugar -1-2 tbsp water Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down. Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. #nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 
New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/ #vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄 This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free! Ingredients -1/2 cup coconut sugar -1/4 cup almond butter (or any nut/seed butter) -1/4 cup molasses -1 tbsp lemon juice -2 tsps ginger -1 tsp cinnamon -1/4 tsp cloves -1/2 tsp baking soda -1 tsp vanilla extract -2 cups almond flour (oat flour option linked in my bio!) Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy! https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈 New recipe on the blog🐢 Link in my bio! https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio! https://feastingonfruit.com/sugar-cookie-tart/ #vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio! https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨 GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday! 4-5 frozen bananas 2 tbsp molasses 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp vanilla extract 1 tsp lemon juice Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!) Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy! https://feastingonfruit.com/gingerbread-nice-cream/

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