Garlic Breadsticks

I refuse to officially move into Fall recipes just yet, my friends. After all it’s a cool 95 degrees out today here in Boston! Bloggers like to get ahead of the game though. I won’t give up our summer just yet, but we’ll make a nice yummy transition, that’s for sure. Ready or not, the new school year is upon us, and there are some areas of the country where school is already back in session! 

*Queue ALL the back-to-school snacks, lunches and healthy meals*

…because I know how hectic those days can get. 

Whether you are a parent juggling your kids’ homework and 75 after school activities, or whether you are simply busy with your job and life, we all need a little easy in our lives. Easy and delicious that is.

This week for Healthy Food Friday with American Express, let’s roll out the carpet for garlic breadsticks. 

Because, YUM.

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Bake, slice, dip, eat. Repeat.

A meal, side or snack everyone will love. Promise!

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Garlic Breadsticks

Preparation 7 min 2017-07-24T00:07:00+00:00 Cook Time 25 min 2017-07-24T00:25:00+00:00

Ingredients

Garlic topping

Instructions

  • Preheat oven to 350°F
  • In a bowl combine tapioca, coconut flour, baking powder, salt, garlic, Italian seasoning and flax
  • Add in warm water and mix well
  • Add in palm shortening and egg; mix well
  • Line a baking sheet with silpat baking mat or piece of parchment paper
  • Roll the dough into a ball with your hands
  • Place the ball onto your baking sheet and cover with an additional piece of parchment paper
  • Using a roller, gently roll out dough until thin
  • Bake until crispy--about 20 minutes
  • In a bowl combine butter with garlic and spices
  • Remove the bread and spread butter mixture onto it
  • Bake for an additional 5-7 minutes
  • Remove and serve with pizza dipping sauce or favorite marinara sauce
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    I’m not ashamed at how quickly we devoured these. Not even a little bit.

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    What meal is the hardest for you on busy days? Lunches?  Snacks? Dinners?

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    12 comments on “Garlic Breadsticks

    • Jessica Wetherby says:

      I have to say, planning is key! Plan the weeks worth of breakfast and dinner, and always have leftovers to bring to work the next day for lunch. My hardest meal is dinner on a weekend.. haha.. sometimes I just want to get a “break” 🙂
      These breadsticks look amazing, I can’t wait to try them!

      Reply
    • Oh yes, I’m nowhere near ready for making the switch to fall recipes. It’s been hot as Hades here, too, so I’m feeling ya on hanging on to summer produce for as long as possible. These breadsticks look maaaaahvelous! I have all the ingredients on hand already, so I’m thinking this is definitely on my To Make list!

      Reply
      • I can’t promise since I haven’t tried any with this recipe, Audrey. They usually sell it at all of your local grocery stores for under $5!

        Reply
    • Hi, is there a sub for tapioca flour please? I’m in johannesburg and not sure I can find that or Palm shortening here!
      Thx

      Reply
    • I made this recipe the other day and took it as a nibbles dish with pesto, carrot sticks and broccoli florets to a lunch time get together, people loved it and asked for the recipe. I substituted the palm shortening with grass fed butter the only thing I think I could have done better was to roll it out a bit thinner. Thanks for sharing, love your website!

      Reply

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