Ingredients
Scale
- 3/4 cup oat flour
- 3/4 cup almond flour
- 1/2 cup arrowroot powder
- 1/2 teaspoon fine grain sea salt
- 2 teaspoons garlic powder
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 cup chopped parsley
- 7 – 8 garlic cloves, chopped and left to sit for 20 minutes (see post text for an explanation of why)
- 2 pasture-raised eggs, beaten
- 2 tablespoons extra virgin olive oil, plus more for brushing
- 1 tablespoons apple cider vinegar
- Flaky sea salt (optional)
- Organic marinara sauce, to serve (optional)
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. In a large bowl, stir together the oat flour, almond flour, arrowroot powder, salt, garlic powder, baking powder, and baking soda until homogenous.
- Stir in half the parsley and half the garlic, setting the rest aside.
- Stir in the eggs, olive oil, and apple cider vinegar and mix until smooth. The mixture should form a large, sticky dough ball that you can roll into small snakes (about 4″ long, 3/4″ wide) with your hands; if it’s too wet, add more arrowroot 1 tablespoon at a time until desired texture is achieved.
- Roll the mixture into the snakes and coil into a spiral, about 2″ in diameter. Place each one on the baking sheet.
- Bake for 10 minutes until bottoms are a light golden brown, then brush the tops with a generous amount of olive oil and sprinkle with remaining garlic and parsley, and flaky sea salt, if using.
- Return to oven for 5 more minutes. Serve with organic marinara sauce, for dipping. Store in an air-tight container in the fridge. Makes 12 – 14 garlic knots.