Rosemary Breadsticks

Rosemary Breadsticks

We love these breadsticks! The recipe is from the  Against All Grain cookbook by Danielle Walker.


  • 1 1/4 blanched almond flour
  • 1 egg
  • 2 tsp extra-virgin olive oil
  • 1 tsp honey
  • 1 tsp chopped fresh rosemary
  • 1/4 tsp seas salt
  • 1/4 tsp garlic salt
  • 1/4 tsp baking soda


1. Preheat oven to 350 degrees.

2. Place all the ingredients in the bowl of a stand mixer and mix on medium until a ball of dough forms. Divide the dough into 10 equal parts and roll them into golf-ball-sized pieces.

3. Roll each piece of dough out into a pencil shape with fingertips, about 12 inches long. If the dough begins to crack, wet fingertips slightly and continue rolling. Place the breadsticks on a baking sheet lines with parchment paper, spacing evenly.

4. Bake for 12 minutes, turning over halfway through.


Yields: 10 breadsticks

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