This is a very easy Paleo and vegetarian bread stick recipe I got from Danielle Walker’s book Against All Grain. I have got this book as a gift and it is so great and convenient to have around.

Try them with my recipes for lentil pesto, beetroot walnut dip, bigilla or this guilt free sour cream dip

 

rosemary breadsticks portrait (Small)

Rosemary Bread Sticks
Yields 20
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Prep Time
15 min

Cook Time
12 min

Total Time
27 min

Prep Time
15 min

Cook Time
12 min

Total Time
27 min

Ingredients
  1. 1 1/4 cup pure ground almonds
  2. 1 egg
  3. 2 teaspoons extra virgin olive oil
  4. 1 teaspoon honey
  5. 1 teaspoon chopped fresh rosemary
  6. 1/4 teaspoon sea salt
  7. 1/4 teaspoon garlic salt
  8. 1/4 teaspoon baking soda
Instructions
  1. Preheat the oven to 180ºC.
  2. Place all the ingredients in a bowl and mix until dough ball is formed (there is no need for a food processor).
  3. Divide the dough into 10 equal parts and roll them into ball sized pieces.
  4. Roll each piece of dough into a pencil shape with finger tips. I divided each ball into two bread sticks.
  5. Place bread sticks on baking tray lined with baking paper.
  6. Bake for 12 minutes turning over half way through.
Rody's Hearty Corner http://www.rodysheartycorner.com/