Let’s be real here. Bread isn’t paleo no matter how you slice it. Frankly I don’t consider paleo bread as being truly paleo. I understand the need for a replacement though. And sure, the ingredients are paleo but recreating non-paleo items like bread and cookies defeats the purpose of a balanced clean diet. HOWEVER that doesn’t mean this Italian chick doesn’t like an occasional slice of grain free bread. Sometimes you just CRAVE that salty, savory, Italian bite. We Italians usually hold a fork in one hand and bread in the other. Instead, use these garlic knots to sop up your sauce.
I like to indulge in one of these treats per day if I make them. It’s tempting to keep going back for more – but remember these are a treat to a proper paleo diet. Not to mention garlic contains a lot of sulfuric compounds. Too much can mess up your gut flora and cause major toot action. On the contrary garlic is an anti-inflammatory food. So, like anything, in small quantities these are a healthy replacement. Moderation is best.
Next time you’re in the mood for something to sop up the sauce on your plate try these!
- 1 2/3 cup almond flour
- 2 tbsp coconut flour
- 3 garlic cloves, minced (1/2 tsp minced garlic added to batter)
- 4 eggs (1 for egg wash)
- Sea salt
- 1 tsp olive oil
- ½ tsp baking soda
- sprinkle of dried parsley
1. Combine almond flour, coconut flour, salt, and baking soda in a bowl. Mix eggs and 1/2 tsp minced garlic in a separate bowl.
2. Then mix wet ingredients with dry ingredients. Stir to combine. A thick dough should form.
3. Shape dough into a large ball and place in the refrigerator for 20 minutes.
4. Once chilled, remove a piece of dough the size of a golf ball. Roll out into a thin bread stick shape using your hands. How? Softly push down and out while rolling the dough back and forth. Roll to about 8 inches long.
5. With both hands, delicately pick one end up and loop it ontop of the other side. Do the same with the other end. Instead of tying an actual knot, just tuck and wrap the ends into each other. Knotting it is close to impossible without it breaking since this isn’t malleable pizza dough. Gluten is what makes dough stretchy and awesome, but this does knot contain gluten so we must be creative in our shaping. 😉
6. Once shaped, brush with egg wash, olive oil, and top with extra minced garlic and parsley.
7. Place on a baking sheet. Bake at 350 degrees F for 10 minutes on middle rack then 375 for 8 minutes on top rack.
8. Brush with more olive oil and a sprinkle of sea salt before serving.
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