Pretzels

In a small pot heat the cashew milk over low-medium heat. Remove from the heat and whisk in the maple syrup. Transfer to a large bowl and sprinkle in the dried active yeast. Leave to rest and activate for 15 minutes, the yeast is ready when it changes in its texture and becomes light and frothy.

In a separate bowl, mix together the oat flour, tapioca starch, and cornstarch. Add the coconut oil and slowly pour the yeast mixture into the bowl until a shaggy dough forms.

Transfer the dough onto a lightly floured surface and knead for 10 minutes until a smooth dough forms.

Shape into a ball and transfer to a lightly oiled large bowl. Cover with a damp tea towel and leave to rest in a warm spot for up to 60 minutes. The dough is ready when it has doubled in size.

Ten minutes before the dough is ready, bring a pan of water and baking soda to a boil, and line two baking sheets with parchment paper.

Remove the risen dough from the bowl and divide it into 8 pieces.

Roll out each piece of dough into a long rope shape, roughly 15 inches. Fold into a letter U shape and take both ends and cross over twice to create a pretzel shape. Carefully drop the pretzels into the boiling water for 30 seconds each, and repeat with the remainder of the pretzels.

Place the pretzels on the baking sheets and sprinkle with coarse salt.

Bake at 200°C/395°F. for 15 minutes until the pretzels are golden brown.