raweater
10-17-2008, 07:47 AM
I had posted the cheesy bread stick recipe I created several months ago, well sort of, I hadn't posted any measurements so it wasn't too obvious. I've tested and measured the ingredients this time to put it in my recipe book, since I had already posted this recipe I figured I'd post the new "official" recipe now that it's done. I just made them but had not put the chopped onion in the bread, I decided to add it to give a bit more flavor to the bread. I've also created my own version of the cheddar cheese sauce which is included:
Cheesy Bread Sticks with Marinara Sauce
These taste surprisingly similar to the real thing.
For bread sticks:
2 cups golden flax seeds, ground
1 ½ cups water
1 T chopped onion
2 t Italian herbs
1 t Celtic salt
For cheddar sauce:
1 cup sunflower seeds
1 red bell pepper
¼ cup water
1 clove garlic
Juice of one lime
2 T nutritional yeast
1 T sesame seeds
1 T chopped onion
1 ½ t Celtic salt
For marinara sauce:
2 medium tomatoes
½ cup sun dried tomatoes
¼ cup chopped onion
2 T olive oil
2 T fresh basil or 1 T dried
1 t dried oregano
1 t chili powder
1 clove garlic
½ t Celtic salt
Pepper & Cayenne to taste
Mix all bread stick ingredients and wait a few minutes for dough to thicken as the flax absorbs the water. Shape into 1 cm/½ inch thick bread sticks on dehydrator sheets. Blend all cheddar sauce ingredients until smooth. Cover the bread sticks with a layer of cheddar sauce (you will have some left over, you can double the bread stick recipe if you want to use all the cheddar sauce). Dehydrate for about 12 hours at 105°f/40°c. Put all marinara sauce ingredients except sun dried tomatoes in a blender and blend until smooth, adding sun dried tomatoes a few at a time through the small hole while blending. Dip bread in sauce.
Cheesy Bread Sticks with Marinara Sauce
These taste surprisingly similar to the real thing.
For bread sticks:
2 cups golden flax seeds, ground
1 ½ cups water
1 T chopped onion
2 t Italian herbs
1 t Celtic salt
For cheddar sauce:
1 cup sunflower seeds
1 red bell pepper
¼ cup water
1 clove garlic
Juice of one lime
2 T nutritional yeast
1 T sesame seeds
1 T chopped onion
1 ½ t Celtic salt
For marinara sauce:
2 medium tomatoes
½ cup sun dried tomatoes
¼ cup chopped onion
2 T olive oil
2 T fresh basil or 1 T dried
1 t dried oregano
1 t chili powder
1 clove garlic
½ t Celtic salt
Pepper & Cayenne to taste
Mix all bread stick ingredients and wait a few minutes for dough to thicken as the flax absorbs the water. Shape into 1 cm/½ inch thick bread sticks on dehydrator sheets. Blend all cheddar sauce ingredients until smooth. Cover the bread sticks with a layer of cheddar sauce (you will have some left over, you can double the bread stick recipe if you want to use all the cheddar sauce). Dehydrate for about 12 hours at 105°f/40°c. Put all marinara sauce ingredients except sun dried tomatoes in a blender and blend until smooth, adding sun dried tomatoes a few at a time through the small hole while blending. Dip bread in sauce.