Curried Coconut Pretzel Sticks

Commercially prepared pretzels are Paleo prohibited. This version however, doesn’t use any Paleo-banned grains or flour and makes thicker, softer pretzels that pair marvelously with some Homemade Honey Mustard (see Chapter 5). For all you salty pretzel lovers, use some of the egg for an egg wash during the final few minutes of baking (you’ll want to cut and form your pretzels first), and sprinkle some coarse salt over the nearly cooked dough. Craving some more crunch? Use one less egg, and only 1 tablespoon of coconut butter. Once your dough is cooked, cut into small narrow “sticks.” Enjoy these spectacular hot and spicy sticks.

Yields about 2 cups of “pretzel dough”

• 3 eggs
• 11⁄2 cups almond flour
• 2 tablespoons coconut butter
• 3 tablespoons coconut flour
• 1 tablespoon curry powder
• 2 teaspoons salt
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon cumin
• 1 batch Homemade Honey Mustard

1. Preheat the oven to 350°F. Place all the ingredients into a bowl and mix well until a dough is formed.
2. Let the dough sit for 5 minutes or more, and then roll it into pretzel sticks (forming any shape your creativity concocts), and place them on a parchment paper–lined cookie sheet.
3. Bake the pretzels for 8–10 minutes, and remove from heat. Turn the oven up to 400°F, flip the pretzels, and return the cookie sheet to the oven for about 5 more minutes, until the pretzels start to brown.
4. Allow to cool, or serve warm with Homemade Honey Mustard dipping sauce