raw vegan pretzel making love-fed.com (4) It was game day in my kitchen a few weeks ago when I came up with this recipe. I played around with dough ideas for the base and had a viola moment to make these nut-free so I opted to use sunflower seeds as a lightly salted and nutty pretzel base. Which like traditional pretzels makes this an economical snack. 

The real fun and craftsmanship came to me when it was time to shape the dough into pretzels. I felt as if I was a kid again playing with play dough in my small plastic kitchen, except this time I was playing in my big girl kitchen sans the plastic countertops to a more baker friendly stainless steel. Perhaps the biggest reason it felt like my childhood kitchen was because of the attitude/metnality I had while I was  in it.  Not a care in the world of how these would turn out, just pure hands on exploration into the field of creativity and curiosity, where it was all going to lead me was not important, although I knew in my soul that creating from this carefree place was only going to lead to great success. Which makes me wonder if any athletes adopt a similar attitude when playing in the big game?

raw vegan pretzel making love-fed.com (8) Once I formed the dough into beautiful pretzel shapes my creativity began to ignite even more with the excitement of flavor ideas leading me to a multitude of possibilities. Being pregnant there were of course some challenges in my game of play (like most games that we play) as you can imagine it wasn’t so easy to narrow down the infinite possibilities but then again some cravings turned out stronger than others and won a spot in this post. I’ve narrowed down this post to my three more prominent cravings but encourage you and your own creative spirit/imagination to come up with many more flavor combinations. I’m excited to hear what you’ll try! 

raw vegan pretzel making love-fed.com (6) My first bite into these pretzels was equivalent to any big game day trophy. The moment the big soft pretzel hit my lips I knew I won at my own game of play when not only were these pretzels fun to look at and create but equally delectable! Here’s hoping that game day will enter your kitchen and that you’ll play to your hearts desire winning at both the game of life and pure deliciousness! 

Share this recipe with your friends, family and social media community so that they too can enjoy them on “game day”! 

*Cheesy sauce is made from soaked cashews, red bell pepper, jalapeño, lemon juice, sea salt and nutritional yeast – simply blend and serve.


Homemade Soft Pretzels (Raw* Vegan * Gluten Free)
  1. 1 cup sunflower seeds
  2. 2 tablespoons flax meal
  3. 4 tablespoons liquid sweetener I used (coconut nectar)
  4. 1/4 teaspoon sea salt
  1. Process sunflower seeds and flax meal together until a flour forms. Add in salt and while machine is spinning add in sweetener. Once mixture forms into a ball stop it and remove the ball of dough. Press the dough together, roll it into a ball and cut it in quarters. On a counter top lined with parchment paper roll out each quarter of dough into long strands, if dough gets to long for your surface cut it in half. Roll out the strands of dough into 1/2 inch deep by 1 foot long strands.
  2. Roll the ends of each strand a little thinner than the rest (this will create the criss cross center of the pretzel). Take the strand and make a u shape bring the left strand down to connect to the bottom of the u and then cross over the right side. Gently press the center to the bottom and continue making pretzel shapes with remaining dough. Will make 4 large pretzels.
Coat Pretzels in Everything Mix
  1. 1 tbsp sesame seeds
  2. 1 tbsp poppy seeds
  3. 1 tsp garlic powder
  4. 1 tsp onion powder
  5. 1/2 tsp sea salt
  6. Whisk together and coat pretzels in this mix. Coat by placing pretzel face down into bowl of seasoning mix press firmly and set on plate.
Coat Pretzels in Cinnamon Sugar Powder
  1. 11/2 tsp cinnamon
  2. 4 tbsp coconut crystals finely ground
  3. Grind down in a coffee grinder or spice mill and coat pretzels in the powder.
For the cheddar jalapeño
  1. To the original batter mix recipe add 1/4 cup chopped jalapeno, 1/4 cup nutritional yeast, 1/2 teaspoon sea salt. Process with lid on until it forms into a ball aprox a few seconds.
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