Dry Rosemary Buckwheat Breadsticks
1 cup organic Buckwheat flour
½ tsp baking soda
½ tsp Himalayan Salt
1 ½ TBSP fresh organic rosemary
1/8 tsp organic dry thyme
2 organic pasture-raised eggs
Coarse Himalayan salt to sprinkle on top
Organic Avocado Oil
1 – Pre-heat oven to 400 degree F.
2 – In a stand mixer, incorporate flour, baking soda, salt, rosemary, thyme and eggs. Mix well.
3 – Divide dough into equal (a tad smaller than golf-ball-sized pieces)
4 – Roll each piece of dough into sticks with fingertips, about 10 inches long.
5 – Place breadsticks on a baking sheet, lined with parchment paper.
6 – Brush with Avocado oil and sprinkle coarse Himalayan salt.
7 – Bake for 8 – 10 minutes and let cool on pan for 5 minutes.
Serve and enjoy! These are great with my vegetarian chili!
Recipe created by Isabelle Gagnon-Birch