Comfort eating and healthy eating don't have to be mutually exclusive. In fact, this recipe proves that they go wonderfully together! These savory straws are a cross between cheesy pizza and bread sticks. They're made with spelt flour, coated in cashew cheese, and encrusted with nutritional yeast, basil, and oregano. Yummy and healthy!
Basil and Oregano Cheese Straws [Vegan]
Cooking Time
20
Ingredients
For the Straws:
- 1 1/2 cups spelt flour
- 2 tablespoons nutritional yeast (optional)
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- Salt and pepper
- 6 tablespoons water
- 1 tablespoon olive oil
- 1 teaspoon whole grain mustard
For the Topping:
- 3 tablespoons spreadable cashew cheese
- 4 sprigs fresh basil
- 2 tablespoons nutritional yeast (optional)
Preparation
- Heat the oven to 350°F.
- Begin by making the dough. Sift the flour into a large mixing bowl, together with the other dry ingredients. Stir in the wet ingredients to combine, then use your hands to make a dough. If you need to add more water, do so a tiny drop at a time. The dough should be smooth, but not wet.
- Roll out the dough on a lightly floured surface. Roll it out to about the size of a large pizza.
- Now, transfer the dough to a parchment-lined tray.
- Tear up the basil leaves and put them onto the dough. Spoon the cheese over this, then spread it out evenly across the dough.
- Slice the dough into 1-centimeter wide straws. If you want them to be shorter, cut again horizontally through the middle.
- Sprinkle on the nutritional yeast and bake in the oven for 20 minutes.
- Leave to cool before serving.
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Spelt
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About The Author
Laura Hemmington
See My Recipes Delicious, yet simple whole foods recipes that will make you feel like a pro chef.
Laura Hemmington writes for a small publishing house in London and is the blogger and creator of The Whole Ingredient, where you can find delicious yet simple whole food recipes. When not in the kitchen or immersed in a notebook, she can be found seeking out nature and history across the capital, and in the vegan-friendly establishments that she finds along the way.
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