One portion (2 breadsticks) contains:
Pre heat oven to 200°C/fan 180°C/gas mark 6.
Mix together butter, flaxseed and vinegar, leave to stand for 2 – 3 minutes (ensure the butter and flaxseed are mixed well).
In a separate bowl mix ground almonds, MCTprocal, baking powder, Gia puree, grated cheese and mixed herbs.
Combine mixtures together.
Add beaten egg and water, mix with spatula to make batter.
Line baking tray with baking parchment.
Using spatula add mixture to plastic piping bag, snip end of bag 1cm from bottom.
Pipe mixture into 12 x 9cm lengths.
Cook for 10 minutes until golden.
Serving Suggestion
Great with dips - e.g. mayo, avocade, cheese, chilli mayo
MCTprocal is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergens and other product information.
Always check with your dietitian what is suitable for you.
- 10g Butter, softened
- 20g Ground Flaxseed e.g. Cold Milled Virginia Harvest
- 1g Vinegar
- 5g Ground almonds
- 48g MCTprocal™
- 1g Carbohydrate free baking powder e.g. Barkat
- 2g Gia sundried tomato puree
- 10g Cheddar cheese, grated
- 3 pinches Italian mixed herbs
- 15g Egg, beaten
- 25g water
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