Ahh breadsticks… Who doesn’t like breadsticks? They originally were crispy sticks of dry bread. However they now range from chewy, crunchy/crispy, soft, and overall delicious sticks of bread. I use to love eating bread sticks, and it’s been a long time since I had one. For our super bowl party I made some gluten free herbed breadsticks, they were delicious dipped in warm marinara sauce! These breadsticks are a combination of chewy and crunchy and they are made with almond flour, pecan flour, and sunflower seed flour. Yup, that’s right, sunflower seed flour!

I love these breadsticks because they are very filling, compared to your average gluten filled breadsticks. In the past I most likely could eat a basket filled with those oh so yummy gluten filled breadsticks. I never felt good, but my tastebuds sure loved them. These gluten free breadsticks, fill you with healthy fats, fiber, protein and overall good ingredients. Leaving you feeling satisfied and happy with yourself!

(Lets see how many times I can say breadsticks. I’m saying it a lot, aren’t I? lol)

Breadsticks, breadsticks, breadsticks….

Lets move on to the recipe! I wasn’t able to take my usual step by step pictures, due to being very busy and on a deadline for the super bowl party. However this recipe is quite simple!

INGREDIENTS: Makes about 14 medium breadsticks

2 cups organic almond flour

1/2 cup organic pecan flour

1/2 cup organic sunflower seed flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 heaping teaspoon Herbes de Provence

2 organic eggs

2 tablespoons organic unsweetened almond milk

EGG WASH:

1 organic egg

2 tablespoons water

DIRECTIONS:

1) Preheat oven to 375 degrees. Line a baking sheet with parchment paper. In a medium bowl combine all dry ingredients. In a large bowl, whisk the eggs and almond milk together until thoroughly blended. Add the dry ingredients and stir for about 1 – 2 minutes to make a sticky, stiff, dough. Your spoon should be able to stand up straight.

2) Oil a work surface and transfer the dough to the oiled spot. Oil your hands and divide the dough into 12-14 equal portions. Gently roll out each piece of dough (like making a play dough snake when you were little). The breadsticks should be about 8 inches long and about 1/2 inch thick. Place them on the prepared pan, you can place them fairly close, they don’t spread.

3) Make the egg wash, whisk the egg and water together until foamy. Then brush the breadsticks with it (with my left over egg mixture, I made scrambled eggs. You don’t want to waste it!). Sprinkle some more Herbs de Provence over the top. Bake for 15 minutes, then lower the oven temp to 350 degrees. Rotate the pan and bake for another 10- 15 more minutes. They should be golden brown and firm to the touch. Transfer to a wire rack and let them cool for at least 10 minutes.

NOTE: These are delicious dipped in warm marinara sauce, or with cheese melted on top. If you love Herbs de Provence as much as I do, then dumped the whole container in the batter. Herbs de Provence is my FAVORITE herb mix. I also have an obsession with cinnamon, it goes in almost everything I eat or drink.

NOTE – NOTE: To make ANY kind of nut/seed flour, simply grab your food processor, dump any kind of nuts/seeds and pulse until it looks kind of like sand. Don’t go too far or you’ll have nut/seed butter, although equally delicious.

Enjoy these breadsticks, because breadsticks are awesome, everyone should like breadsticks. Breadsticks, breadsticks, breadsticks, lets all say breadsticks.

B-R-E-A-D-S-T-I-C-K-S!