Paleo Bread Sticks
If you are a lover of crunch then these Paleo bread sticks made with almond flour will be one for you. They are healthy and yummy and very crunchy. Easy as punch to make as well. I just left them in the oven and turned it off when they finished cooking. They dried out beautifully. I just love them and hope you do too!
2 packed cups of blanched almond flour
1/2 cup Starch (Potato or Tapioca).
3 Tbs Whole Psyllium Husk
1 Tsp. Baking Powder
1/2 Tsp Salt
11-12 Tablespoons of Water
Sesame Seeds (black or golden) to roll breadsticks in.
Preheat oven to 160 degrees celcius.
In the bowl of a stand mixture or food processor combine the Blanched Almond Flour, Starch Baking Powder and Salt. In a separate small bowl combine 8 tbs of water + the psyllium. Mix briefly until it starts to thicken. Add to your bowl. Begin mixing to create a dough- pour in the remaining 4-5 tablespoons of water. Mix until you end up with a dough that holds really well together. (I like to knead the dough with my hands for a moment to make sure its really holding together). *Start with the 11 tablespoons of water- add the last one if you feel your dough is still too dry and is not sticking together.
Press the mound of dough (using your hands or a rolling pin) into a 10 inch long by 4-5 inches wide rectangle. Make this rectangle about 1/2 inch thick. Then using a sharp knife cut the dough into 1/2 inch wide lengthwise breadstick pieces.
Take each piece, gently press in the edges (to make it a round breadstick vs. a squared shape one) and gently roll each piece back and fourth using both of your hands in sesame seeds on a flat surface. If the dough breaks at all- just piece it back together. (NOTE: the longer this dough sits out the drier it will become. It functions best if you make the breadsticks right away- if your dough does happen to start to dry out- feel free to add a tiny bit more water.)
Place each breadstick carefully onto a clean baking sheet and place into the oven. Bake roughly 1 hour. Halfway through your baking time drizzle or gently brush a little oil onto all of the breadsticks. (careful not to do this too liberally or you may knock off a bunch of your sesame seeds)
You will know your breadsticks are done when they are crisp all the way through. How much water you used and how large you made each piece will affect how long the baking time needs to be. They can be left in the oven for almost up to 2 hours.. so don’t fret if you need more than the 60 minutes. Just remove them from the oven when they are crisp. As a general rule- the smaller breadsticks take less time to bake.
