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These breadsticks were just an experiment that I was making to accompany another experiment (the pasta in the background) that turned out to be a disaster. I was attempting to make... well, maybe I won't tell you since I hope to finesse the recipe in the near future. Anyhow, the pasta was a flop. The breadsticks, however, turned out delightful. I mean, they're quite possibly the closest to a "real" bread texture and flavor I've gotten since I started making AIP recipes. Not to mention that they're simple (in ingredients and preparation), so it's a win-win situation.
These breadsticks would make a nice side-dish to an array of entrees, and the whole family will love them (because, who doesn't love bread?!). My toddler especially liked them because they're uniquely shaped, and I think she found it amusing to eat a 1 foot long piece of bread. The reason I decided to mold the dough into this shape is because plantain tends to dry on the outside, and stay sticky and gooey on the inside. I thought if I made the bread thin, the plantain would cook evenly. I was right!
- 1 green plantain
- 1 teaspoon of sea salt
- 1.5 teaspoons of organic garlic granules
- 1.5 teaspoons of organic onion granules
- 2 tablespoons of organic dried basil
- 1 teaspoons of organic dried parsley
- 1 tablespoons of organic dried oregano
- 2 tablespoons of organic coconut oil
- 1/3 cup of tapioca flour
1. Preheat oven to 375 degrees.
2. Add plantain, fat of choice, salt and spices to a blender or food processor. Blend until the plantain has formed a smooth, but thick dough.
3. Add purees plantain mixture to a large mixing bowl and add tapioca flour. Mix using a fork. Knead all of the flour into the dough using your hands. If the mixture is still very sticky, add more tapioca in increments of 1 tablespoon at a time.
4. Pinch off small handfuls of dough, and roll out into long (8-10"), thin sticks. You should come out with about 6 breadsticks.
5. Place breadsticks on a parchment paper lined baking sheet, and place in the oven.
6. Bake for 15 minutes, then remove the sheet and flip the breadsticks.
7. Bake for an additional 20 minutes, or until the breadsticks start to turn golden brown and are quite firm.