Mila’s Meals: Paleo Breadsticks

Mila’s Meals: Paleo Breadsticks

They make a great snack for on the beach, at a picnic and in school lunchboxes! Recipe from: Mila’s Meals.

Yields1 Serving
Prep Time20 minsCook Time35 minsTotal Time55 mins
Mila’s Meals: Paleo Breadsticks
What you'll need
Dry ingredients:
 275 g Health Riot Cassava Flour
 2 tbsp Psyllium husk
 1 tsp Dry active yeast
 1 tsp Guar gum
 1 tsp Himalayan or sea salt
We ingredients:
 ¼ cup Organic olive oil
 1 tbsp Raw honey
 1 Free-range/organic egg
 1 ¾ cups Warm filtered water
Additional ingredients:
 1 cup Boiling water (for proofing)
 1-2 Cups Health Riot’s Cassava Flour (for kneading)
 1 Egg, beaten (for the glaze)
Tip
 Please note that all ovens are different so the baking time will vary.
Instructions:
1

In a large mixing bowl, combine the dry ingredients.

2

In a separate small bowl, whisk together the olive oil, honey and egg.

3

Pour this into the dry mix.

4

Fit your electric handheld beater with the dough hook, place it in the bowl and turn it on.

5

Slowly add the warm water while beating.

6

Run the beater, while stirring, for 2 minutes.

7

Place the mixing bowl in a warm, draft-free place with a bowl of boiling water alongside it (I use my oven – which is not turned on!)

8

Allow the dough to proof for 30 minutes.

9

While the dough is proofing, grease 2 baking trays with coconut oil.

10

Remove the mixing bowl, and turn the oven on to 200°C (400°F).

11

Dust your working surface with the additional cassava flour.

12

Divide the dough into 4 pieces and knead each one in the additional flour. The dough is quite wet, so keep adding additional flour while kneading until it no longer sticks to your hands.

13

Break off a small handful of dough and roll into breadsticks. Mine were approximately 1cm in diameter.

14

Place the rolled breadstick onto the baking tray and repeat the rolling process with the remaining dough.

15

Brush the breadsticks with the additional beaten egg.

16

Place the baking trays in the oven for 25 – 35 minutes.*

17

Leave the breadsticks on the baking tray to cool – then enjoy

18

Store in a sealed container. They will stay fresh for 2 days. If you would like to keep them for longer, store them in the freezer and defrost as needed.

Ingredients

What you'll need
Dry ingredients:
 275 g Health Riot Cassava Flour
 2 tbsp Psyllium husk
 1 tsp Dry active yeast
 1 tsp Guar gum
 1 tsp Himalayan or sea salt
We ingredients:
 ¼ cup Organic olive oil
 1 tbsp Raw honey
 1 Free-range/organic egg
 1 ¾ cups Warm filtered water
Additional ingredients:
 1 cup Boiling water (for proofing)
 1-2 Cups Health Riot’s Cassava Flour (for kneading)
 1 Egg, beaten (for the glaze)
Tip
 Please note that all ovens are different so the baking time will vary.

Directions

Instructions:
1

In a large mixing bowl, combine the dry ingredients.

2

In a separate small bowl, whisk together the olive oil, honey and egg.

3

Pour this into the dry mix.

4

Fit your electric handheld beater with the dough hook, place it in the bowl and turn it on.

5

Slowly add the warm water while beating.

6

Run the beater, while stirring, for 2 minutes.

7

Place the mixing bowl in a warm, draft-free place with a bowl of boiling water alongside it (I use my oven – which is not turned on!)

8

Allow the dough to proof for 30 minutes.

9

While the dough is proofing, grease 2 baking trays with coconut oil.

10

Remove the mixing bowl, and turn the oven on to 200°C (400°F).

11

Dust your working surface with the additional cassava flour.

12

Divide the dough into 4 pieces and knead each one in the additional flour. The dough is quite wet, so keep adding additional flour while kneading until it no longer sticks to your hands.

13

Break off a small handful of dough and roll into breadsticks. Mine were approximately 1cm in diameter.

14

Place the rolled breadstick onto the baking tray and repeat the rolling process with the remaining dough.

15

Brush the breadsticks with the additional beaten egg.

16

Place the baking trays in the oven for 25 – 35 minutes.*

17

Leave the breadsticks on the baking tray to cool – then enjoy

18

Store in a sealed container. They will stay fresh for 2 days. If you would like to keep them for longer, store them in the freezer and defrost as needed.

Mila’s Meals: Paleo Breadsticks

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