Breadsticks are the most appealing appetizer when settling for Italian cuisine. I love to munch on breadsticks endlessly and then it struck me I should opt for some healthy version of breadsticks so that I can avoid the unwanted calories and fat in my diet. While trying to create these Quinoa Almond Herbed Bread Sticks, my main concern was that I wanted this recipe to be friendly for all especially for those who do not eat eggs or follow a vegan diet. I tried both and the results were amazing. Can’t ask for more healthier and versatile breadsticks.
Quinoa Almond Herbed Bread Sticks [Vegan, Gluten-Free]
- 1 cup quinoa (cooked & cooled)
- ¼ cup flaxseed meal
- ¾ cup water
- 1 cup almond flour
- 1 tsp garlic (chopped)
- 1 tsp Italian seasoning
- 2 tsp mixed herbs
- ½ tsp crushed pepper
- ½ tsp salt
- 1 ½ tsp baking powder
- ½ tbsp. maple syrup
- ½ tbsp. olive oil
- Preheat oven to 400 degrees Fahrenheit. Prepare a cookie sheet with a liner and grease it well.
- Grind the cooked quinoa just up until it starts to form lumps.
- Soak flaxseed meal in the water for 10 minutes.
- In a mixing bowl combine all the dry ingredients.
- Now pour all the liquid ingredients into the dry ingredients and mix vigorously. Make sure there are no lumps. I prefer using my hands to make sure there are no lumps.
- Spoon the batter onto the prepared cookie sheet and spread it into a rectangular/oblong shape with your hands gently without breaking the batter.
- Put the sheet on the middle rack of the oven and bake for 30 minutes or until the tester comes out clean and the sides start browning.
- Take it out of the oven and let it cool completely or else it will break. Now cut into desired shape.
- Drizzle some olive oil and serve with marinara sauce/cheese dip. Can be toasted for crisper version and if desired sprinkle some shredded mozzarella cheese and then toast it.
- This recipe is vegan and gluten-free and hence will not be super crispy. It will definitely satisfy your cravings for breadsticks in a healthier version. - For mixed herbs, I used a mixture of parsley, basil, oregano, and rosemary (dried). Feel free to use any dried/fresh herbs of your choice.