Clean Eating Bread Sticks Recipe
I like to make gifts for the holidays. Somehow, it just feels more personal than dealing with holiday shoppers, picking a gift out of frustration that you hope the person will like, and then watching it get politely set aside just after opening. But give somebody something homemade that they can eat, and the reaction is altogether different.
In fact, most people will dig right in just to taste the deliciousness in front of them.
About 4 years back, I created this recipe for the October Unprocessed Challenge, and this year, I’m reviving the recipe to give as gifts. The original recipe has rosemary and black pepper in it (you can get the measurements at the link I just mentioned). But I’m leaving those out this time so that I can pair them with a jar of Clean Eating Chocolate Pumpkin Spice Almond Butter or some of my Clean Eating Pumpkin Hummus. Maybe a jar of both!
Either way, I know these will be far more appreciated then some random, store-bought thing that will end up in next summer’s garage sale. This gift will end up in their tummies instead! And nothing makes people happier than a happy tummy!
YOU MIGHT ALSO ENJOY:
Clean Eating Grissini
Ingredients:
- 1 packet active dry yeast
- 2/3 cup warm water (105-115 degrees F)
- 2 cups whole wheat pastry flour
- 1 teaspoon salt
- 2 Tablespoons olive oil
Directions:
In a small mixing bowl or cup, combine the water and yeast. Don’t stir, just pour it in. Let it sit for about 10 minutes or until it has properly foamed.
Then, in a large mixing bowl, whisk the flour and salt together to get the salt well distributed.
Make a small well in the middle of your flour and pour the yeast water into the flour well.
Pour the oil into the water.
Using your hands, knead for approximately 10 minutes. You want to work the gluten in this dough and end up with a nice, firm yet pliable dough.
Use the dough ball to pick up any residual flour or scraps that may have stuck to the sides of the bowl, working them into the dough as well.
Once you have a nice dough, form it into a ball and place it in the center of the mixing bowl. Cover it with a dish towel and let it rise for 1 hour.
When the 1 hour is nearly up (at about the 50 minute mark), preheat your oven to 350 degrees F.
Pick a small amount of dough off the large dough ball and roll this between your hands to make a long bread stick shape. You can also work the dough on a lightly floured surface. If you want to make a thin grissini stick, roll the dough until it’s about 1/4 inch thick. If you want a more traditional bread stick, roll them to about 1/2 inch thickness.
Place your bread stick on a parchment-lined cookie sheet and bake for 10-12 minutes.
Allow to cool completely before storing.
Store these in an air-tight container in the refrigerator for up to 1 week.
Number of servings (yield): Approximately 62 grissini-size bread sticks
Nutritional information not given as yield will vary greatly by size of bread sticks.