My friend, Halina, always makes the best pretzel salad, with raspberries and jello. I wanted to make a dye free, healthier version of her salad without dairy and gluten. After a few early mornings of waking at 3am and baking cookies; this Triple Berry Pretzel Salad recipe came together.
This does require some preparation and possibly preparing items the day before.
A blend of blueberries, raspberries, and blackberries make this pretzel salad dark and delicious. Another plus, is no added artificial color and dyes are necessary…..As a matter of fact, are dyes necessary for anything? God has already provided the beauty of color for us, just look at those berries above! Gorgeous!
Glutino’s gluten free pretzel twists are used in this recipe for my gluten intolerant friends. Since many of them are also dairy free, I’m using a coconut cream for the topping. So, enjoy the full beauty of berries and capacity for color and flavor in this very healthy salad.
Triple Berry Pretzel Salad
2 Cups Glutino’s Gluten Free Pretzels
2 Tablespoons Walnut Oil
3 Cups of Berry Blend Fruit (Blueberries, Blackberries, Raspberries)
1 Packet Plain Gelatin (prepared according to package directions)
1/2 Cup apple juice
1/2 Cup Agave Nectar plus 1 Tablespoon
1 Teaspoon Vanilla
1 Can organic Coconut Milk (full fat and chilled over night)
Place the pretzels in a zip lock bag and crush. Add to mixing bowl with 2 tablespoons of walnut oil. Press into an 8×8 dish and bake at 350 for about 10 minutes. Cool completely.
Meanwhile, place the berries in a saucepan with the apple juice and agave nectar. Bring this to boil and simmer until the fruit is just softened. Remove from heat to cool slightly and add the prepared plain gelatin. For the gelatin, mix a packet with 1/4 cup cold water– place in a 2 cup container or it will boil over…..set 2 minutes, then heat 40 seconds in a microwave. The gelatin is now ready to add to the fruit. Set aside to cool completely. It should set up in 30 min if refrigerated. Then you’re ready to spread it over the cooled pretzels.
Once you’ve spread your fruit over the pretzels, you can open the coconut milk and remove the cream on top from the water on the bottom. Be sure not to get the water in the cream or this will be runny. Place the cream in a blender cup or mixing bowl. Add a tablespoon of agave nectar and a teaspoon of vanilla and whip it in a blender by itself until fluffy. Then pour over the gelled salad. If it’s too runny, add some unsweetened, shredded coconut.
Enjoy and God bless!