Rosemary and Garlic breadsticks with tomato salsa

Rosemary and Garlic Breadsticks with Tomato Salsa

Rosemary and Garlic Breadsticks with Tomato Salsa

Ingredients for the breadsticks

190g gluten and wheat free plain flour blend
30g sorghum flour
1tsp xanthate gum
1/2tsp salt
2tsp fresh chopped rosemary
1/2 clove garlic chopped fine
90g dairy free margarine
120ml dairy free milk + a squeeze of lemon

Method

Pre-heat the oven to 180degrees fan.
Place the flours, xanthate gum, salt, rosemary and garlic into a bowl and give it a whisk.
Rub in the butter until it resembles breadcrumbs. Then make a well in the centre and pour in the milk and bring t,he dough together with your hands lightly (it should be a nice soft dough).
Take little pieces of the dough and roll into a thin snakes then flatten then and twist at either end .THis will give a nice twisty breadstick bake these in the oven for 15 to 18 minutes.
Or you can roll out the dough very thin and cut out festive crackers bake these in the oven for 8 to 10 minutes.

Ingredients for the tomato salsa

1tbsp oil
1/2 onion chopped super fine
1/2 red chilli chopped super fine
1 clove garlic chopped fine
Or 1/2 tsp chilli powder
1/2 tsp dried basil
200g peeled tomatoes(I like cherry tomatoes)
21/2tsp maple syrup

Method

Place a pan on a medium heat add the oil, onion, garlic and chilli let these sweat for about 4minutes. Then add the basil, tomatoes and maple syrup and cook for 6minutes.
It will last in the fridge for up to a week.
Enjoy xx

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: