I hope your weekend was great! I tried out a new recipe over the weekend and then tried it again today. I really wanted rosquitas like the ones I used to eat growing up in Peru, but using butter was out of the question. My weekend experiment resulted in banana tasting rosquitas, today’s experiment resulted in banana tasting pretzels. I used more bananas in today’s recipe which made the end result much softer. Rosquitas are hard but so delicious!
Makes 12-15 small pretzels
- 2 cups spelt flour
- 1/2 tsp salt
- 2-1/2 tsp baking powder
- 2 mashed bananas *use only 1 banana if wanting a crunchier, tougher texture.
- 1/2 cup vanilla soy milk (I used a little less than this amount, maybe 2 tbsps less)
- 1 tsp vanilla extract
- Preheat oven to 375 degrees and grease baking sheet.
- Mix flour, salt and baking powder in large bowl.
- Add in mashed banana. Mix well; the texture should be somewhat crumbly.
- In a small bowl combine soy milk and vanilla extract. Slowly add to flour mixture. You might not need to add all the milk.
- Mix well using hands. The dough should be manageable and not too sticky.
- Form balls, then roll them out into long sticks (I used my hands) and form a pretzel shape.
- Bake for 15 minutes or until toothpick inserted in middle comes out clean.
I didn’t add any sugar to this recipe because I used ripe bananas. I didn’t miss the sugar either. My brother enjoyed his with maple syrup on top. Next time I will leave them in the oven a minute or two longer to let them get golden on top. We got a new stove and I’m still trying to figure out what placement is best for baking and whatnot. I’m enjoying it though; the oven is a lot bigger 🙂
Thanks for stopping by and hope you enjoy this recipe!