Description

These grain-free breadsticks are crunchy and so wonderfully full of flavor. best nibbled to satisfy your stomach as you wait for your main course to cook.

Ingredients

Units Scale

2 cups of almond meal (or almond flour)
1/2 cup of tapioca flour (or arrowroot powder)
1 teaspoon of baking powder
1 teaspoon of salt + extra for sprinkling
1/4 to 1/2 cup of room temperature water (depending on how dry your dough is)
2 tablespoon of olive oil + extra for coating
2 tablespoons of sesame seeds for sprinkling (you could also use dried herbs, chia seeds or flax seeds)

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Instructions

Pre-heat oven to 350 deg Fahrenheit (175 deg Cel)
Line a large baking sheet with a silpat or baking paper
Combine almond meal, tapioca flour, baking powder and salt in a large bowl. Mix well.
Add in the water and olive oil, mix thorougly until the dough comes together into a ball. (Note that the dough may be sticky, but should come together after you knead it with tapioca floured fingers)
Divide the dough evenly into 18 portions, and using olive oil-greased hands, roll each portion of dough on a piece of silpat of a greased counter to make 12-inch long breadsticks
Place the breadsticks on the silpat-lined baking tray (leaving 1/2 inch apart between each)
Brush the breadsticks lightly with olive oil, and sprinkle with sesame seeds (or whatever topping you like)
Bake for 15-18 minutes or until crispy and slightly golden brown.
Remove and let cool for 10 minutes.
Serve with cream cheese or your favorite dipping sauce

Notes

Almond Meal: Make you own almond meal with my simple 5-minute homemade almond meal recipe

Storage: These breadsticks can be stored in an air-tight container at room temperature for up to 1 month.

Recipe barely adapted from: Gourmande in the Kitchen (http://gourmandeinthekitchen.com/2013/italian-breadsticks-grissini-gluten-free-recipe/)

Prep Time: 30 mins
Cook Time: 20 mins
Category: Snacks
Cuisine: Western