Veggie Breadsticks

(Originally posted 4/9/08)

I get tired of listening to my children negotiate, stall, or whine whenever their dinner consists of one or more vegetables not on their favorites list. You'd think I was raising a family of carnivores (and not vegetarians) the way they pick at their peas. So, I am happy to report that I have found a new way to disguise...uh, I mean incorporate...vegetables in a "snack food." I present to you my recipe for veggie breadsticks.

The great thing about this recipe is that it can be made with any vegetables on hand. I would also recommend substituting tomato paste for some of the liquid. But please do add the ground flax seed. What better way is there to get your omega 3 fatty acids, not to mention fiber, manganese, magnesium, and folate?

And by the way, Micah ate three of them tonight. On his own. Without negotiating, stalling, or whining.

VEGGIE BREADSTICKS

1 package active dry yeast
1/2 cup warm water
2 1/2 cups unbleached white flour
2 Tbs. olive oil
1/2 tsp. salt
1 small carrot
1/2 cup packed volume of frozen spinach (thawed and water squeezed out)
1/4 tsp. oregano
1/4 tsp. basil
2 Tbs. ground flax seed
garlic salt



Grind the spinach, carrot, and spices in a food processor until they form a thick paste. In a large bowl, combine the veggies, yeast, warm water, and 1 1/2 cups of the flour. Mix well to blend. Add oil, salt, and remaining flour and stir until the dough sticks together.



Place the dough on a lightly floured surface. Dust your hands with flour and knead the dough until it is smooth and elastic, about five minutes. If the dough gets sticky, sprinkle it with a little flour. If the dough gets too dry, sprinkle water 1 tsp. at a time and knead in.



Roll the dough in a ball and place it in a lightly oiled bowl. Cover the bowl with a dishtowel and set in a warm but not hot place to rise until doubled in volume, 30 minutes to an hour. Preheat the oven to 450 deg. F.


Sprinkle a baking sheet with cornmeal. When the dough has risen, punch it down, knead it a couple more times, and roll it out with a rolling pin onto a baking sheet until it forms a large rectangle about 1/2 inch thick. Allow the dough to rest for 20 minutes.


Using a knife or other sharp edge, cut the dough into strips 1 inch wide by pressing straight down on the dough with the edge. Spray the breadsticks lightly with cooking spray and sprinkle them with garlic salt. Bake in the center of the oven for about 10 minutes.

The recipe makes 8-10 breadsticks.