Thin, crunchy, garlicky homemade breadsticks fresh from the oven – I’ve made three batches in the past forty-eight hours, and I’m utterly besotted!
You may very well have to hide a few if you want to have any left over! And if you’re generous enough to share, be warned: you may find yourself in the middle of a grissini-sword fight…
Light and airy, these crisp, friable sticks imbued with garlic, hearty oregano, and rich, fruity olive oil sprinkled with flaky sea salt are absolutely delicious on their own or dunked into a bowl of olive tapenade, sun-dried tomato paste, or my 30-minute tomato sauce.
You can also use this dough to make a pizza base; simply flatten it out in a disc about a quarter of an inch thick, bake for 10 minutes, add your toppings, and bake for another ten minutes or so. Enjoy!
garlic & oregano grissini
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients (20 breadsticks)
- 1 cup almond flour
- 1 cup arrowroot starch
- 1 tsp salt
- 2 tsp oregano
- 3 tsp extra virgin olive oil, plus extra for brushing
- 1/2 cup coconut milk
- 1 tsp garlic powder
1. Preheat the oven to 170C/340F.
2. In a large bowl, combine all of the ingredients to make a smooth, uniform ball.
3. Prepare a baking sheet, line it with parchment paper, then place a spoonful or so of olive oil on top of the parchment paper and spread it around the baking tray with your hands.
4. With oiled hands, take a small ball of mixture (about an inch in diameter), knead it between your hands for about ten seconds, then carefully roll it into a 6-inch long stick, about a quarter-inch in diameter.
5. Oil your hands again, then repeat this for the remaining breadstick mixture.
6. Place the breadsticks on the baking tray (they won’t expand in size very much, so you can place them quite close together) and sprinkle with flaky sea salt.
7. Bake for 20-25 minutes, until golden brown. Let cool for at least half an hour, then enjoy!