'Tis the season to bake. If you are venturing through this season on HCG and cannot bake but have the itch???? Try making these! Or maybe you have not been able to find Grissini Sticks? Can't find the Melba either? Maybe you just feel like baking and can't right now because you are on Phase 2. My kids love these as a snack dipped in peanut butter, so this is a great recipe for the whole family.
HCG Grissini Breadsticks
1/2 cup warm water
1 package active dry yeast
1 teaspoon organic sucanat or raw cane sugar
1 1/4 cups white whole wheat flour, unbromated and unbleached
1/2 cup stone ground whole wheat flour, unbromated and unbleached
2 tablespoons extra virgin olive oil
1 teaspoon celtic sea salt
1. In a large bowl, combine the water with the yeast, sugar and one-half cup of the all-purpose flour. Set aside for 10 minutes, until bubbly.
2. Stir in the remaining all-purpose flour, wheat flour, olive oil and salt and knead until smooth and elastic, about 5 minutes. Wash out the bowl and coat it with a thin layer of olive oil. Place the dough in the bowl, cover with plastic wrap and allow to rise in a warm place for 1 hour.
3. Remove the dough from the bowl and divide it into four pieces on a floured surface. Roll out each piece into a rectangle, 4 by 12 inches. Cut the dough lengthwise into one-third-inch-wide strips. Place the strips about one-half-inch apart on a greased baking sheet or a baking sheet lined with parchment paper. Repeat with the remaining dough. Allow the grissini to rise until puffed, about 30 minutes. Meanwhile, heat the oven to 400 degrees.
4. Bake the grissini, in batches, on the top shelf of the oven until lightly browned, about 10 minutes, rotating halfway through. Cool on a rack and continue until all the grissini are baked. Cool, then store in a sealed bag, being careful not to break them.
Note: Add in any herbs you like. My favorite is Rosemary. Try adding cinnamon and stevia for a sweeter treat.
Phase 3: No you cannot have these.
Phase 4: You can make these too!