Here is one the recipes from my GAPS on the Go workshop last week, where we made lots of snack and lunchbox foods – and then sat down and ate them! Thanks so much to everyone who came. If you missed out watch this space, as I will be offering the workshop again next autumn.
Rosemary breadsticks (adapted from the Against All Grain cookbook)
200 g ground almonds
1 large egg
2 teaspoons olive oil
1 teaspoon honey
1 teaspoon chopped rosemary
1/2 teaspoon sea salt
1/4 teaspoon garlic granules
1/4 teaspoon bicarbonate of soda
Makes 16 pencil-length breadsticks.
Preheat your oven to 180 C.
Combine all ingredients in a bowl and mix well using a hand-held mixer (or a stand mixer if you have one).
Divide the dough by half, then half again 3 more times until you have 16 equal parts. Roll each part first into a ball, then into a pencil shape using your fingers. Place on a baking sheet lined with parchment paper, and bake for 12 minutes turning once halfway through.
Important: these breadsticks are quite soft when they come out of the oven. For crispy breadsticks, cool and dry on a rack for 48 hours.