Bre’anna is married to Chris, and momma to Daniel, David and Cara, and she uses great food to keep her two autoimmune diseases from letting her do those things to the best of her ability. Her cookbook “He Won’t Know It’s Paleo” comes out this February. She posts her Paleo, autoimmune protocol and Top-8 allergen free recipes at her website.
Bre’anna has an AIP Cookbook coming out in February titled after her blog, He Won’t Know It’s Paleo. It will be an all-inclusive cookbook including appetizers, snacks, breakfasts, gourmet meals, 30-MINUTE MEALS (AMEN!), breads and muffins, and some pretty amazing desserts! To get the eBook at a huge discount and see more about the cookbook, including a video trailer, check out her Kickstarter campaign.
These little babies are absolutely delicious. The first time I made them my (non-Paleo) husband said, “Wow! These actually taste like real bread!” And the best part of this recipe? They are super quick and easy. In fact, you could whip these up every night of the week if you wanted to! My family loves these served with my AIP lasagna, also pictured in the photo.
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Yield: 8 bread sticks
- 3 tablespoons olive oil (plus extra for brushing)
- 3 tablespoons water
- 1/3 cup arrowroot flour
- 1/3 cup coconut flour
- 1/2 teaspoon baking soda
- 1 teaspoon dried rosemary or fresh rosemary
- 1 1/2 teaspoons lemon juice
- 1 tablespoon gelatin + 3 additional tablespoons of water for a gelatin for egg substitute (see post for specific instructions)
Ingredients (for top):
- Preheat oven to 350.
- In standing mixer, place all ingredients except for gelatin egg substitute.
- Prepare gelatin egg: Mix 1 tablespoon gelatin into 1 tablespoon cool water. Add 2 tablespoons of boiling water and whisk vigorously until completely dissolved and frothy. Add to mixing bowl and combine on medium until a thick dough forms.
- Scrape dough onto sheet of parchment paper. Divide dough into 8 balls. Grease hands with olive oil and roll each ball into 8″ sticks. If dough cracks, wet your fingertips to add a bit more moisture.
- Brush breadsticks evenly with olive oil. Sprinkle garlic and sea salt over top.
- Bake 10-12 minutes, until tops are golden brown.