Pumpkin seed pretzels

Just in time for Oktoberfest, we have a delicious pretzel recipe for you today. Our HistaFood Organic Protein Spread Pumpkin Seed & Pistachio is also excellent as a dip.  

This recipe is   

• vegetarian
• suitable for a low-histamine diet  
• suitable for a low-fructose diet  

Preparation time   

15 minutes + 20-25 minutes baking time   

Ingredients  

• 200 g spelt flour  
• 250 g low-fat quark  
• 2 tsp cream of tartar baking powder  
• nB a little salt  
• 1 egg yolk  
• Some chopped pumpkin seeds  

preparation  

• Preheat oven to 200°C (top/bottom heat).  
• Knead spelt flour, low-fat quark, cream of tartar baking powder and a little salt (if desired) into a dough.  
• Divide into small dough pieces  
• Shape into pretzels  
• Brush with egg yolk  
• Sprinkle chopped pumpkin seeds on top.  
• Bake in a preheated oven for approximately 20-25 minutes until crispy.  
• Remove from the oven and serve with HistaFood Organic Protein Spread  

Our HistaFood tip  

You can also try our HistaFood organic vegetable spread as a dip. It comes in zucchini & basil and carrot & beetroot varieties.

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:

We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.