Last week, dad + David + I went to go see Alejandro Junger LIVE, the Uruguayan M.D. who created the Clean Program. If you’re not familiar with his work, I totally recommend a Google search. Doctor, one of the very few I listen to these days, is absolutely brilliant.
So, I made Clean Glazin Raisin Pretzels in his honor. Just in time for Valentine’s Day.
You can steal the recipe below.
- 1 cup almond milk
- 1 teaspoon maple syrup
- 1 tablespoon yeast
- 2 1/2 cups whole-wheat flour or flour of choice
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 tablespoon coconut palm sugar
- 2 tablespoon firm coconut oil
- 1/2 cup raisins
- 1/3 cup baking soda
- 3 cups of warm water
- Extra flour, as needed
Step 1: Heat the almond milk + maple syrup in a measuring cup to around 110 degrees F. Sprinkle the yeast on top + let it sit 5 minutes. If your yeast is good, it will bubble.
Step 2: Meanwhile, in a large bowl, stir together the flour + salt + sugar. Cut in the coconut oil, using a fork or a stand mixer. Then stir in the raisins. Thoroughly combine this mix with the yeast mixture, using your hands or a stand mixer, then knead dough on a floured surface or in the bowl for 5 minutes, adding more flour as needed to keep it from being too sticky to knead. I mixed dough in the bowl + added a total of 6 tablespoons extra flour by the end of the 5 minutes.
Step 3: Lightly grease the mixing bowl. Set dough in the bowl, cover the bowl with a towel + put the bowl in a warm place for 50 to 60 minutes or until it’s doubled in size.
Step 4: Preheat the oven to 350 degrees F + lightly grease a baking tray. In a long + shallow container or dish, dissolve the 1/3 cup baking soda in 3 cups of warm water, then set aside.
Step 5: Get out the risen dough. Punch the dough to deflate, then form evenly-sized pieces (8-10 large pretzels or 16-20 smaller ones). Roll each section of dough as thinly as you possibly can (the thinner the better), then twist into a pretzel shape. Dip each into the baking soda water, shake to dry, then arrange the pretzels on the baking tray. Pretzels are done when they have turned golden-brown + you can smell them (about 15-18 minutes).
- 1/4 cup yogurt of choice
- 2 1/2 tablespoon coconut palm sugar
- 1 teaspoon maple syrup to taste
- 1 tablespoon almond milk, adjust to control thickness
- 1/8 teaspoon pure vanilla extract
Stir together all ingredients. Apply glaze to each pretzel directly before serving, or use glaze as a dip instead.
I Need Your Help
Since I can no longer watch the news or anything remotely stressful because baby Olivia starts kicking real hard in retaliation, I need your help filling up my movie wishlist. I’m talking about no-suspense (or drama of any form), feel good films. Or documentaries. Something I can pair with these Clean Glazin Raisin Pretzels + won’t give me indigestion, if you know what I mean.
I can tolerate a bit of crying if the ending is like BOOM, pure magic. But no Titanic or La Vita è Bella sh*t, please. Even Animal Planet is becoming a little too extreme for us.
If you’re an AppleTV + Netflix junkie, will you help this 5 month pregnant lady pick out some happy movies?
Thank you soooo much!
Life is Messy Kitchen, the printed book, comes out March 2. Holy Batman + Robin!
Be sure to pre-order your copy at www.lifeismessykitchen.com if you don’t like paying full price.