Breadsticks- No Fuss, Healthy, & Tasty

It’s funny. Before having my *real* food epiphanies, I was never much of a baker, let alone someone to cook much of anything other than Ramen Noodles. Sad, but true. Now that I am “in the know” about *real* food and healthy living, it’s hard to peel me out from the kitchen! Baking has become one of my favorite things to do. Isn’t it amazing to see just a few simple ingredients morph into a tasty, nourishing something good for our bodies?

You have probably noticed that I love experimenting with new flours; did you see this recent post for a lovely new bread I created? As you can tell from that recent post, my recent experimenting has taken me into the world of bean flours. They are such an amazing vehicle for…lots of things! They are pretty forgiving and easy to work with, too (which I really appreciate). One of my latest creations that I am ready to share is a recipe for super simple, tasty, and quite nourishing breadsticks.

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Breadsticks – No Fuss, Healthy, & Tasty

  • Preheat oven to 450 degrees.
  • Melt coconut oil in medium-sized bowl. Add the cheese, pepperoni, and all spices to the bowl, mix.
  • Add the flour, mix.
  • Add the water, mix. You might need to add a little more than 1/2 C. Just make sure that the entire mixture comes together with no leftover flour in your bowl.
  • Form small, round balls (slightly larger than golfballs). Roll these balls into breadstick shapes.
  • Pop them in the oven (on a greased pan, or use your baking mat…I LOVE mine)
  • Bake for 12-15 minutes (depends on how thick they are). Turn one time during baking.
  • They are finished when they are a little brown.

I eat them plain…or dipped in my homemade zesty BBQ sauce, in a quick homemade cheese sauce, and in a simple marinara (I use this tomato sauce and simply add in a few spices…oregano, garlic powder, onion powder, basil, etc.).

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If you don’t think that you are much of a baker (like I once did), you might be right…and you won’t be…Until You Try! This is a super easy recipe and a great start for experimenting with new flours, which will provide you with loads healthier nutrition than the bleached, nutrient-void, GMO & gluten-laden white flour used in conventional baking. Let me know when you make these…and if you dip, I’d love to hear about your dip of choice! 🙂

Until next time…

Jess, aka Scratch Mommy

This post was a feature…

This post was shared atGluten Free Fridays, Homemade Mondays, On The Menu Monday, Sunday School Blog Carnival, Saturday Spotlight, Fat Tuesday, Hearth & Soul Hop, Tasty Tuesday, Tuesday Confessional Link Party, Made You Look Linky, Inspiration In Progress, Pennywise Platter, Friday Link Party, Thanks Goodness It’s Monday, How To Tuesday, Show Me What Ya Got, Tuned-in Tuesday.

Comments 16

  1. I am in love with this recipe! Can’t wait to try it out on my boys with some vegan cheese! YUM! So very excited with all the entries this week! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Cindy from

    1. Hi April,

      I bet that they would. You might have to add a bit more flour for binding, but maybe not. I would just mix everything together and see how the dough feels. If it’s not “together” enough, add a bit more flour.

      Please let me know how they turn out! 🙂


      1. Thank you for the answer! Hopefully I’ll be able to experiment with it soon. I’ll let you know how it goes! 🙂

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