- 2 tablespoons ghee (or butter)
- 2 cloves garlic, crushed
- 1 ¼ cups blanched almond flour
- 1 egg
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon light-colored raw honey
- 1 teaspoon chopped fresh rosemary
- ¼ teaspoon fine sea salt
- ¼ teaspoon garlic salt
- ¼ teaspoon baking soda
- 12 whole raw almonds
- Marinara sauce, for serving
These knobby garlic bread-stick fingers may just put a spell on you! Dip them in your favorite marinara sauce for a spooky snack.
Try this recipe and more from "Danielle Walker's Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion."
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Heat the ghee and garlic in a small skillet over low heat and keep on low while you make the bread sticks.
Combine the almond flour, egg, olive oil, honey, rosemary, salt, garlic salt, and baking soda in the bowl of a stand mixer fitted with the beater attachment, or use an electric handheld beater. Mix on medium speed until a ball of dough forms. Divide the dough into 12 equal portions and roll each into a ball. Using your fingertips, roll each piece of dough out into a finger shape, about 4 inches long. If the dough begins to crack, wet your fingertips slightly and continue rolling. Use your fingers to create knotted knuckles and a knife to make light creases in the dough. Press the almonds halfway down at the ends of the bread sticks to create fingernails. Place the bread sticks on the prepared baking sheet, spacing them evenly apart. Brush with the garlic-infused ghee.
Bake for twelve minutes, turning over halfway through. Cool on a wire rack for fifteen minutes, and serve warm with hot marinara sauce for dipping.