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
2tsp fresh chopped rosemary
1/2 clove garlic chopped fine
90g dairy free margarine
120ml dairy free milk + a squeeze of lemon
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
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
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.