1 x Egg
1 x Cup Unsweetened Applesauce
2 x Cups Oat Flour
¾ x Cup Rolled Oats
Preheat oven to 180°
Using a hand whisk, beat the egg and set aside.
Combine the applesauce, oat flour, and rolled oats in a large bowl. Pour all but 1 tablespoon of the egg over the mixture and set aside the remaining 1 tablespoon of egg.
Using a wooden spoon, stir the mixture until a dough forms. The dough should be tacky but not overly sticky. Add a bit more or less flour if necessary.
Take a 2 tablespoon size piece of dough and roll it into a tube. It should be about 25cm long and about the width of a pencil.
Take each tube and make into a U shape, then twist the ends together and fold back to the top. This makes the pretzel shape. Pinch the ends in to make sure they’re secure.
Place the pretzels onto a lined baking tray. Brush the top of each pretzel with the remaining egg.
Bake for approximately 25-30 minutes, until they’re slightly browned and become crispy and hard.
Cool on a wire rack.
Store in an airtight container for up to 2 weeks.