Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 64 pieces
Ingredients:
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½ - 1 cup coconut flour
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2 ¼ tsp active dry yeast (1 packet)
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1 ¼ cup warm almond milk (110°-120°F)
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2 tbsp honey
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1 tsp salt
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½ cup baking soda
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1 large egg
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Sea salt (or pretzel salt) for topping
Instructions:
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Preheat oven to 450°F and line a baking sheet with parchment paper. Set aside.
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In a large bowl, pour warm milk and sprinkle yeast over top, then add honey and stir. Allow yeast to bloom for 5-10 minutes. Once foamy, it's ready.
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Add Flourish Buttermilk Protein Pancake Mix and salt to the yeast mixture. Knead for about 3 minutes until the dough comes together. Add then coconut flour, as needed. Dough should be tacky, not sticky.
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Cover the bowl with damp cloth and let dough rest for an hour.
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Fill an 8 quart pot with water and bring to a boil over medium high heat. In a small bowl beat egg and 2 tablespoons of water. Set aside.
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Form dough into a ball. First quarter the ball of dough. Roll each quarter into an 18" strand. Cut that into 4 equal pieces. Then cut each piece into 4 equal pieces. When you are done you will have 64 pieces.
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Carefully, add baking soda to boiling water - it will bubble up. Place dough bites into boiling water, about 10 at a time. Remove with a slotted spoon after 30 seconds. Place on parchment paper to cool.
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Brush egg wash onto each one and sprinkle with coarse salt.
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Bake for 7-9 minutes until the tops are browned.
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Serve with your favorite nacho cheese dip!
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