Zucchini Breadsticks with Almond Flour and Seeds
Light savory breadsticks made with grated zucchini, almond flour, eggs and a mix of seeds, baked flat then cut into squares.
🍳 Cook: 23 min
Ingredients
| 1 | small zucchini | |
| 6 tbsp | 90 ml | almond flour |
| 2 | eggs | |
| 1 tbsp | 15 ml | mix of flax, poppy and sesame seeds |
| 1 tbsp | 15 ml | coconut oil |
| — | salt | |
| — | dried oregano | |
| — | garlic powder (very little) | |
| — | poppy seeds (for sprinkling) |
Instructions
And now, in detail how and with what I made these tasty breadsticks:
- First wash the zucchini and, without peeling it, grate it finely and leave it to release its excess water completely.
- In a bowl mix the beaten eggs, the almond flour, the mix of flax, poppy and sesame seeds, the coconut oil, the dried oregano, the garlic powder and salt to taste.
- Finally, add the grated and drained zucchini to the whole mixture — it was about two handfuls in quantity.
- Line your shallow 33 cm pizza tray with baking paper greased with a little fat, stir all the ingredients well and pour them in.
- The mixture spread perfectly in the tray, about 1 cm thick; before putting it in the oven, sprinkle it with poppy seeds. Bake for 23 minutes at 180°C in "fan" mode, then turn off the oven and leave it inside for another two to three minutes so the breadsticks can gain that perfect golden color.
- Take out and leave to cool, then cut into small square pieces which I then named "zucchini breadsticks with almond flour and seeds".
Naturally, the almond flour can be replaced with another — whatever you have on hand or usually use in the kitchen — and besides, you can add another favorite spice.