Katie Oleksak Lic.Ac.
This is my favorite, most used recipe. I make these almost every week! They are easy, delicious and can be modified with some of your favorite ingredients--for which I will offer a few suggestions (see below).
Preheat oven to 350 degrees and line a baking sheet/pan with parchment paper.
You will need the following:
1 cup Organic Arrowroot or Tapioca Flour
1/4-1/2 cup Organic Coconut Flour (this varies, once you make it, you will get a feel for a consistency that works for you--too much coconut flour can make them dry).
1 tsp. Salt
1 egg
1/2 cup Olive Oil or Avocado Oil
1/2 cup warm water
Mix the flour and add the remaining ingredients.
I always shred in some raw milk cheese (parmesan is a good one) and add either some dried organic rosemary or chopped fresh herbs (parsley and dill are both delicious). I am thinking that some nice spices such as turmeric or cayenne pepper would be delicious as well.
Feel free to be creative and add more of what you love! Roll in small biscuit or breadstick shapes. Please note, these do not rise or shape-shift, so whatever you make of them, they will stay the same shape.
I have learned to spray them with coconut oil (or any kind of oil) before cooking--which gives them a nice, golden brown outside.
Cook for about 30-35 minutes. Definitely check on these, as I have noticed that cooking time varies. I would recommend flipping them half-way through cooking time.
These taste AMAZING right out of the oven but are good for only about a day or two in the fridge.
For this reason, I often make the dough ahead of time and break off what I need throughout the week, keeping the rest wrapped in saran wrap in the fridge.
A great, gluten-free treat!
