Garlic Parmesan Knots

• Vegetarian
• Gluten free

• Produce

  • 2 tsp Garlic
  • 1/2 tsp Garlic powder
  • 1/2 tsp Parsley, dried

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/2 cup Almond flour
  • 2 tsp Baking powder
  • 1/4 cup Coconut flour
  • 3/4 tsp Kosher salt
  • 1/4 tsp Salt

• Dairy

  • 8 tbsp Butter
  • 1 1/2 cups Mozzarella cheese, part skim
  • 2 tbsp Parmesan

Found on alldayidreamaboutfood.com

Description

Ingredients

• 1/2 cup almond flour
• 1/4 cup coconut flour
• 2 tsp baking powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 1/2 cups shredded part skim mozzarella cheese (6 ounces)
• 5 tbsp butter, melted
• 1 large egg
• 3 tbsp butter, melted
• 2 tbsp freshly grated parmesan
• 2 tsp minced garlic
• 3/4 tsp kosher salt
• 1/2 tsp dried parsley

Directions

• Preheat oven to 350F and line a large baking mat with parchment paper or a silicone liner.
• In a medium bowl, combine almond flour, coconut flour, baking powder, garlic powder, and salt. In a large saucepan, melt cheese over low heat until its melted and can be stirred together.
• Add butter, egg, and stir to combine. Stir in almond flour mixture until dough comes together (keep heat on low). It will still have some large streaks of cheese. Turn out dough onto a parchment-lined surface and kneed until uniform (this only takes a little kneading).
• Divide dough into 16 equal portions. Roll each portion into a 7-inch log and tie gently into a knot. Place on prepared baking sheet a few inches apart (they will spread a bit).
• In a small bowl, whisk together butter, parmesan, garlic, salt, and parsley. Brush about half of the butter over knots before baking. Bake 15 to 20 minutes, until firm to the touch and golden brown.
• Remove and brush with remaining garlic butter. Serve warm.

Nutrition