Barley or Spelt Breadsticks
Great for a party, handy in a lunchbox, juicy with a dip... they are bound to be a hit with everyone! Typically shop bought party foods are dry and crunchy, which is very unbalancing for Vata dosha. This will inevitably lead to constipation and bloating. So stay away from crackers and bring in this wholesome […]

Great for a party, handy in a lunchbox, juicy with a dip... they are bound to be a hit with everyone!

Typically shop bought party foods are dry and crunchy, which is very unbalancing for Vata dosha. This will inevitably lead to constipation and bloating. So stay away from crackers and bring in this wholesome alternative to the table instead. 

These wholegrain breadsticks will nourish and satisfy without the uncomfortable symptoms. Soft inside and with a pleasant light crust, they are fun to dip into my Nomato Sauce, Hummus or Avocado Dip. Pack them alongside a vegetable soup in a thermos to take to work or a picnic.

Barley or Spelt Breadsticks

Serve with soup or a dip
5 from 1 vote
Prep Time 20 mins
Course breads, Side Dish, Snack

Ingredients
  

  • 1 1/2 cup fine barley or spelt flour - mill one cup of barley grain if you have a grain grinder
  • 1/2 tsp mineral salt
  • 1 tbsp extra virgin olive oil
  • 1 tsp celery seeds - milled into powder or whole
  • 1 tbsp coriander seeds
  • 1 tbsp fresh chopped rosemary

Instructions
 

  • Gently heat the oil and toast the celery and coriander seeds, as well as the chopped rosemary until the aroma comes up, for about 30 seconds. (If using celery seeds in powdered form, add them just at the end, stir and heat only for a few seconds.)
  • Combine the flour, the salt and the spices with oil.
  • Using a fork stir in enough boiling water to bind into soft dough.
  • Using slightly oiled hands, form into breadsticks and place on a preheated pizza stone or a room temperature glass baking tray.
  • Shape and create patterns using cutlery, a clean comb or pinch with your hands.
  • Cook in a preheated oven at 200 C / 400 F (fan oven) or 220 C / 425 F (conventional oven) for 15 minutes (or ten minutes in a hot oven).

Notes

Play with different flavours: try dried coriander leaves, chopped thyme or oregano.
Sprinkle with poppy or sesame seeds before you bake.
Enjoy with a dip of your choice. They go very well with the Simple Avocado Dip below:
Keyword barley, breadsticks, dip, kids lunch, lunchbox, party, picnic, spelt

2 thoughts on “Barley or Spelt Breadsticks

  1. 5 stars
    What a creative yet healthy substitute for traditional breadsticks !!

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