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MOCKINGBIRD BAKERY TV NUMBER 8 RECIPE BOOK CRUNCHY SWEET POTATO BREADSTICKS VEGAN, GLUTEN-FREE, LOW-GLYCEMIC


MOCKINGBIRD BAKERY TV NUMBER 8 RECIPE BOOK

CRUN

1 cup peeled and mashed sweet potato (from one large potato)

3/4 cup sorghum flour

1 tablespoon flaxseed meal

2 teaspoons unsweetened applesauce

1 1/2 teaspoons dried sage OR 4 1/2 teaspoons fresh sage

2 teaspoons olive oil

3/4 teaspoon baking soda 1/2 teaspoon lemon juice

3 garlic cloves, minced OR 1 teaspoon garlic powder


MOCKINGBIRD BAKERY TV NUMBER 8 RECIPE BOOK

NCHY MINI SWEET POTATO BREADSTICKS WITH TOASTED GARLIC & SAGE

INSTRUCTIONS 1/2 cup garbanzo (chickpea) flour

Start by rinsing, peeling, and dicing your potato with a knife. (I like the save the peels to add into soups or side dishes of mashed potatoes.) Steam the potato pieces in a medium-sized pot with a lid until they’re soft, 15-20 minutes. Set them aside to cool. If you’re using fresh garlic, peel and mince the garlic cloves. Toast in a small pan over low heat till the garlic starts to brown and becomes quite aromatic. Take off the heat and set aside for later. Preheat your oven to 350F. Grease a large baking sheet or line it with parchment paper. Whisk the sorghum flour, garbanzo flour, flaxseed meal, sage, sea salt, and baking powder. If you’re using garlic powder (instead of fresh garlic) whisk that in as well. Go ahead and mash the potatoes. Measure 1 cup of the mashed potatoes into a separate large bowl. Stir in the toasted garlic, applesauce, olive oil, and lemon juice. Add in the flour mixture in parts, mixing vigorously with a wooden spoon. Use your hands to fully combine the ingredients and form a ball of dough. Divide the dough into about 32 walnut-sized balls. Roll into long, narrow sticks and arrange on baking sheet.

3/4 teaspoon sea salt

Bake for about 36 minutes, flipping breadsticks halfway through. Of course, the longer they’re in the oven, the harder and crunchier they get. If you want softer breadsticks, don’t bake them so long! Let the breadsticks cool on a wire rack. Then eat them! * To re-heat the breadsticks (for eating, or if they start getting too soft) pop them back in the oven at 350F for 5-10 minutes.


MOCKINGBIRD BAKERY TV NUMBER 8 RECIPE BOOK

EXTRAS

QUESTIONS OR COMMENTS? Feel free to let us know what desserts, drinks, or dishes you’ve been waiting to be converted into a vegan and gluten-free treat. If you have questions or comments about the recipe, ingredients, the show, or the bakery, please contact us through one of the sites below. We’d love to talk with you!

INSPIRATION FOR THIS RECIPE

On top of always loving the combination of sweet potatoes, garlic, and sage, I’d been doing a bit of reading on George Washington Carver, thanks to a gift from my grandparents I rediscovered recently. Inside the book was a handwritten note from my grandma in 1993 explaining that the book was to be for me when I was older, as a thank-you for helping my mom take care of Kaufmann House Bed & Breakfast while she and my grandpa were away. Two decades later, I am older and am loving the book! Carver was a brilliant man who discovered hundreds of uses for sweet potatoes through his work, as well as other crops. He was a pioneer in the agricultural world and promoted healthy living and thoughtful use of what nature gives us. He also was a talented artist, creating many paintings, wooden figurines, and even rugs. What a guy! His inventive uses for sweet potatoes, peanuts, herbs, berries, and a number of other plants has inspired me to incorporate them into recipes in new ways. Have fun with this recipe and do some experimenting of your own. (Pizza crust, crackers, croutons...?) Let us know what happens!

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Mockingbird Bakery TV: Number 8 Recipe Book