GENEROSITIES OF THE HEART–A RECIPE BLOG FOR TYPE 2 DIABETICS

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BREADS: ITALIAN BREADSTICKS (click here to print)

2 Tbsp coconut flour, sifted

3/4 cup almond flour

3/4 cup golden flax seed

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Sea Salt

1 tsp Italian seasoning

1/4 tsp Onion Powder

1/8 tsp Garlic Powder

1/2 cup finely grated Parmesan Cheese

1 cup shredded Mozzarella Cheese

3 large Eggs

1/4 cup heavy whipping cream

3 Tbsp Olive Oil

For the topping:

2 Tbsp Butter, melted

2 Tbsp finely grated Parmesan Cheese

1 Tbsp finely chopped fresh Parsley, optional
Directions:

Preheat oven to 375 degrees F.  Line a baking sheet with parchment paper (or lightly grease a nonstick baking sheet).

In a mixing bowl, mix first 10 ingredients together with a whisk to help break up any lumps; stir in shredded mozzarella.
In a small bowl, lightly beat eggs, buttermilk and olive oil together. Add wet mixture to dry ingredients, mixing just until combined and dough pulls together; lightly shape into a ball.  Allow dough to sit for about 5 minutes; dough thickens as it sits.

Place ball of dough in the center of a sheet of parchment paper on counter or work surface. Cover dough with an additional sheet of parchment paper and roll dough out between parchment, using a rolling pin, into a rectangular or oblong shape, about 9” x 12” (½-inch thick). Lightly grease a pizza wheel or sharp knife and cut into approximate 1-inch wide strips. Carefully transfer strips of dough to prepared baking sheet and space about 1-1/2 inches apart. Bake for approximately 15 to 18 minutes, or until golden brown. Makes approximately 1 dozen breadsticks, or if desired, cut strips of dough in half lengthwise to make 2 dozen 4-inch sticks.

breadsticks

Remove breadsticks from oven and brush with melted butter and sprinkle with Parmesan and parsley before serving. If desired, serve with your favorite marinara or pizza sauce for dipping.

gluten-free-breadsticks

 

 

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