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.
garlic knots, paleo
tapioca flour (90 g)
I use the Bob's Red Mill brand
cup + 1 tablespoon
coconut flour (35 g)
I use the Arrowhead Mills brand
apple cider vinegar
or 1/2 teaspoon garlic powder
olive oil or melted butter
parmesan cheese (optional)
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.
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
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