Mmmm, salt.

Coat anything with egg wash and kosher salt, and I'll eat it.

The toughest time to follow SCD?  3pm.  Craving a snack, and who wants ANOTHER piece of fruit?  Here's a snack that is almost as good as its real world counterpart: almond flour pretzels.   

The link to the original recipe is here.  I followed it pretty closely, and it turned out well.  You won't trick anyone into thinking it's a real pretzel, but it's still a good substitute.

Ingredients:

• 3 eggs, divided use
• 1-1/2 cups almond Meal Flour
• 1/2 tsp. salt
• 1 T. butter 
• 2-3 T. coconut Flour
• 1 teaspoon water
• coarse salt (I used kosher salt since that's what I had.)

Directions:

1. Beat 2 eggs, and set them aside.  
2. In a separate bowl, add the almond flour, salt and butter together and mix well.  Into this mixture, pour and mix the beaten eggs.  
3. Add in one tablespoon of coconut flour and mix in well. Allow coconut flour time to absorb before adding any more.  You are looking for a dough that can be easily kneaded, yet will not stick to your hands.  Add a second tablespoon of coconut flour (and a third if necessary), aiming for a play-doh-like texture.  
4. Let the dough rest for five minutes.  Preheat oven to 350°F.   Line a cookie sheet with parchment paper, a silpat, or liberally grease it.
5. Take a ball of dough about half the size of a golf ball, and roll the dough on a flat surface into a long skinny rod about the length of a pencil.  Keep the dough uniform in thickness.
6. Carefully lift the long skinny piece of dough to the cookie sheet.  Twist it carefully into the shape of a pretzel (or whatever shape you'd like!)
7. Place the pretzels in the oven and bake for 10 minutes.  
8. Beat the remaining egg and add 1 teaspoon water.
9. Remove the pretzels from the oven. Turn the oven up to 400°F.
10. Turn all of the pretzels over and you will see the bottom is browned.  This is the top of your pretzel. Lightly brush with the beaten egg and sprinkle with coarse salt.
11. Return to the oven for 5 minutes.