Paleo Garlic Knots
These paleo garlic knots are so delicious and full of fresh garlic flavor! They are also vegan, gluten-free, grain-free and dairy-free.
Servings: 8 knots
Ingredients
Garlic Knots
- 3/4 cup tapioca flour (90 g) I use the Bob's Red Mill brand
- 1/4 cup + 1 tablespoon coconut flour (35 g) I use the Arrowhead Mills brand
- 1/2 teaspoon baking soda
- 1/2 cup water (4 oz)
- 1 tablespoon apple cider vinegar
Garlic Topping
- 2 cloves fresh garlic or 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/4 teaspoon Salt
- 2 tablespoons olive oil or melted butter
- 1 tablespoon parmesan cheese (optional)
Instructions
- Preheat oven to 350F.
- Mix tapioca flour, coconut flour and baking soda together in a bowl. Add in water and apple cider vinegar.
- If the dough is too sticky, add in more coconut flour a little at a time until the consistency is no longer sticky.
- Split dough into 8 equally-sized balls. Roll into tubes and twist into knots. Place onto parchment paper lined baking sheet. Place in the oven and bake 14-18 minutes, or until hardened.
- Mix fresh garlic, parsley, salt and olive oil or melted butter together. If desired add in parmesan cheese as well. Spoon over cooled garlic knots.
- Store at room temperature for 1-2 days, or in the fridge for up to 5 days.
Notes
Nutrition Facts (per knot, recipe makes 8 knots): 28 calories, 1 g fat, 5 g total carbs, 2 g fiber (3 g net carbs), 1 g protein