A base dough for pretzels, depending on the humidity, they can come out quite crunchy.
1¼ cup Flax Seed, Ground
1 cup Sunflower Seed (germinated and dehydrated), Ground
¼ cup Unpasteurized Soy Sauce
.125 cup Extra Virgin Olive Oil
Spices (whatever you like)
1 tablespoon Raw Salt
Add 1 cup ground flax and all sunflower together in food processor, pulse. Add soy sauce and olive oil, this will form dough.
Take leftover flaxmeal and salt and mix together on a plate.
Put a drop of oil in a ziploc bag, rub it to cover inside surface. Add dough to bag and push all dough to one corner, snip off end with scissors. This is now a piping bag (this technique can obviously be used for many recipes). Pipe the shapes you want onto the plate of flax/salt. I am partial to the pretzel braid, but you can do rods, rounds, braids, or whatever you think of.
After piping, flip pretzel over to coat with flax/salt, then transfer to non-stick dehydrating sheet. Dehydrate for 10 hours at 90-110, 90 takes long, and inside is more crunchy. Flip onto tray and continue until done and crunchy. If humid, may never get too crunchy.
Eat these with dip, or if you don’t the low calorie non-raw condiment, eat with mustard. I say make your own dip, a sour cream from this site with herbs.
Before removing dough from food processor, this is an opportunity to add flavor. My favorite is garlic, andywhere from three to five minced cloves. You could also do minced onion, jalapeno. Dry spices work well too, caraway, cumin, cayenne, chili powder, mustard powder.