Gluten Free Broccoli Sticks

 

I am always on the hunt for healthy cracker like goodies for my daughter. Lets face it kids love carbs! These however are not hard like crackers, they have a crispy outside and a chewy middle. You can dip these in eggs, spread hummus on top or eat on their own. I actually had these with my soup this afternoon and they were delicious.

Ingredients
  • 4 cups of steamed broccoli florets
  • 1/2 cup buckwheat flour
  • 1/2 cup almond flour
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry basil
  • 1/2 teaspoon dry oregano
  • 2 tablespoons nutritional yeast
  • 1 large egg 
Instructions
  1. Preheat oven to 375 degrees
  2. Bring a pot of water to a boil add the broccoli florets and boil for 10 minutes, until broccoli is soft
  3. Add the broccoli to a food processor and pulse until broccoli is broken down. Scrape the broccoli out of the food processor into a bowl
  4. In a separate bowl, combine the buckwheat flour, almond flour, onion powder, garlic powder, oregano, basil, salt, and nutritional yeast.
  5. Mix dry ingredients with broccoli, add the egg and mix until well combined
  6. Spread the broccoli mix between two pieces of parchment paper and using a rolling pin or your hands spread the mix evenly to a desired thickness. I like to roll my mix to a 1/4 inch thickness.
  7. Remove the top piece of parent paper. Using a pizza cutter slice into strips
  8. Place into the oven at 375 degrees for about 30-35 minutes, until the edges are slightly golden and the middle is cooked through. Let cool, then break the pieces into sticks
  9. Store at room temperature for a few days

 

Your mix will be quite sticky, so make sure you place it between two pieces of parchment paper. By doing this it is easier to roll out the mix. You can also wet your hands and gently spread it out. I’m not gonna lie rolling this onto the cookie sheet was a pain in the butt. I alternated between rolling it out and using my hands until I had a thin layer.

Once your mix is evenly rolled out using a pizza cutter slice into strips. At this point you don’t need to separate the sticks just place the sheet with your sticks into the oven as is and bake. When the bread sticks come out let them cool off and break into strips.


Print Recipe
Gluten Free Broccoli Sticks
Prep Time 15 minutes
Cook Time 35 minutes
Servings
20 Sticks
Ingredients
  • 4 cups steamed broccoli florets
  • 1/2 cup buckwheat flour
  • 1/2 cup almond flour
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon * salt
  • 1/2 teaspoon dry basil
  • 1/2 teaspoon dry oregano
  • 2 tablespoons nutritional yeast
  • 1 large egg
Prep Time 15 minutes
Cook Time 35 minutes
Servings
20 Sticks
Ingredients
  • 4 cups steamed broccoli florets
  • 1/2 cup buckwheat flour
  • 1/2 cup almond flour
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon * salt
  • 1/2 teaspoon dry basil
  • 1/2 teaspoon dry oregano
  • 2 tablespoons nutritional yeast
  • 1 large egg
Instructions
  1. Preheat oven to 375 degrees
  2. Bring a pot of water to a boil add the broccoli florets and boil for 10 minutes, until broccoli is soft
  3. Add the broccoli to a food processor and pulse until broccoli is broken down. Scrape the broccoli out of the food processor into a bowl
  4. In a separate bowl, combine the buckwheat flour, almond flour, onion powder, garlic powder, oregano, basil, salt, and nutritional yeast.
  5. Mix dry ingredients with broccoli, add the egg and mix until well combined
  6. Spread the broccoli mix between two pieces of parchment paper and using a rolling pin or your hands spread the mix evenly to a desired thickness. I like to roll my mix to a 1/4 inch thickness.
  7. Remove the top piece of parent paper and using a pizza cutter slice into strips
  8. Place into the oven at 375 degrees for about 30-35 minutes, until the edges are slightly golden and the middle is cooked through. Let cool, then break the pieces into sticks
  9. Store at room temperature for a few days

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