Grissini torti ai semi di lino

Directions

1. Make sure mixture is thoroughly combined
2. Set mixture aside to thicken for at least 5 minutes.
3. Preheat the oven to 195 Celsius
4. Line 2 large baking sheets with parchment paper or silicone liners
5. In an electric mixer bowl, whisk together the ground almonds, tapioca starch, arrowroot starch, powdered psyllium husk, coconut flour, baking powder, sea salt, garlic powder, and onion powder.
6. Stir in olive oil and the ground linseed slurry
7. Pour ⅓ cup of warm water into the flour mixture slowly and stir until combined
8. Let the dough rest for 5 minutes (This allows the psyllium husk powder and coconut flour time to expand and absorb the liquids in the mixture)
9. If the dough is still dry and crumbly, continue to add warm water, a tablespoon at a time as needed
10. Add water until the mixture easily comes together to form a workable dough
11. Stir in the whole flax seeds
12. Cover a clean work surface with a large piece of parchment paper
13. Using a rolling pin, roll out the dough in a circle until it’s thinner than ¼ of an inch thick
14. The dough should be very easy to handle however, if it starts to stick to your rolling pin, place another large sheet of parchment paper on top of the dough
15. Proceed to roll the dough out between the layers of parchment paper
16. Using a pizza cutter or a kitchen knife to cut the dough into long strips
17. These should be approximately 8-9 inches long, and ½ inch thick.
18. Carefully pick up one of the dough strips and twist gently about 3-5 times
19. Place it on one of the baking sheets.
20. Slightly press each end of the strip into the baking sheet to prevent it from unravelling