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While I’m all about the healthy, low carb living craze – in general I do think my body does best on a lower carb diet – sometimes you just need to stuff your face with some gluten free breadsticks and call it a day.
GLUTEN FREE BREADSTICKS WITH ZUCCHINI (VEGAN):
INGREDIENTS
Dough
- 1 1/2 cup |140 grams chickpea flour
- 1 cup |100 grams tapioca flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 tablespoon |15 mlolive oil
- 1 cup |240 ml water
- 1 cup | 140 grams shredded zucchini
Toppings
- 2 tablespoons | 30 ml olive oil
- 2 large garlic cloves, crushed
- salt to taste
- 1 tablespoon dried oregano
- 1 teaspoon chilli flakes (optional)
- 1/4 cup | 20 grams parmesan (vegan parm recipe in notes)
INSTRUCTIONS
Dough
- Pre-heat oven to 375°f/190°c.
- In a large mixing bowl, whisk the chickpea flour, tapioca flour, baking powder and salt together until combined.
- Mix the water and olive oil into the dry ingredients.
- Squeeze the excess moisture out of the zucchini by wrapping it up in a clean tea towel or piece of cheese cloth and wringing it out. Get rid of as much excess moisture as you can.
- Stir the zucchini into the dough. Mix until the dough forms.
- Place the dough onto a floured piece of parchment paper. Roll the dough to form a rectangle about 12 inches wide and 28 inches long.
- In a small bowl, mix together the garlic and olive oil. Once combined, brush this mixture evenly across the top of the dough. Sprinkle the salt, oregano, chilli flakes and parmesan on top if using. Place in the oven and bake for 18-20 minutes until the top is golden.
- Remove from the oven and slice into sticks. Slice through the middle lengthwise and then cut into 2 inch wide sticks horizontally - you should end up with about 14 breadsticks.
- Enjoy!
asaucykitchen.com
