Flaxseed Twisty Sticks

• Vegetarian

• Produce

  • 1 tsp Garlic powder
  • 2 tsp Onion powder
  • 1 tsp Oregano

• Baking & Spices

  • 1/2 tsp Back pepper, freshly ground coarse
  • 1/2 tsp Baking powder
  • 1 1/2 cups Flour
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 4 tbsp Canola oil

• Nuts & Seeds

  • 1/2 cup Flaxseed

• Dairy

  • 1/2 cup Low-fat milk

Found on afamilyfeast.com

Ingredients

• ½ cup flaxseed
• 1 ½ cups flour
• ½ teaspoon baking powder
• 1 teaspoon Kosher salt
• ½ teaspoon freshly ground coarse back pepper
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• ½ cup low fat milk
• 4 tablespoons canola oil

Directions

• Preheat oven to 375 degrees.
• In a medium bowl, mix flaxseed, flour, baking powder, salt, pepper, onion powder, garlic powder and oregano. In a separate container mix milk and oil. Add the wet to the dry and mix by hand until a dough is formed.
• Roll out between two sheets of wax paper to 9x18 inches. Cut into 36 pieces by cutting into two 9x9 inch sheets and cutting 18 strips out of each sheet. They should be between 1/16 and ⅛ inch thick.
• Twist each one and place on an ungreased sheet pan(s) and bake 10 minutes. Remove and turn each one over and bake for another ten minutes.
• Let cool on pans.
• May be stored in an airtight container for up to 5 days (but they are so delicious, they wont last that long!)