- Hide menu

Amazing Italian Bread Sticks

FavoriteLoadingAdd to favorites
I am posting this version of my bread recipe in the form of bread sticks this time.  I do this to spark new ideas right from the get-go as you’re browsing through my recipes.  These turned out so incredibly delicious, not to mention that the shape alone made them fun to eat.  Today, my mom tried these along with a raw Basil Pesto noodle dish and just loved it.  She was amazed how these sticks looked felt and tasted.  The texture was simply remarkable!  There is no doubt I will be making these again and again.  Our friend, Craiger,  (who still furrows his brow at some of the foods I make)  said that these would easily fool anyone.   You simply can not tell they are raw.  :)


  • 2 cups packed, moist  almond pulp
  • 1 cup oat flour **see preparation
  • 1/2 cup Irish moss
  • 1/4 cup date paste
  • 1/4 cup flax meal
  • 3 Tbsp coconut flour
  • 1 Tbsp lemon juice
  • 1 Tbsp Italian seasoning
  • 1 tsp salt
  • sesame seeds (for rolling the bread sticks in)


  1. Making oat flour:  first make your oat flour but putting raw, gluten-free oats in your food processor, processing until it reaches a fine flour consistency.
  2. Add flax meal (make by grinding flax seeds in a coffee grinder or Bullet), coconut flour, Italian seasoning, and salt.  Pulse till mixed.
  3. Add almond pulp, Irish moss, date paste, and lemon juice.  Blend till everything is well incorporated.  Depending on how moist your almond pulp is, you may need to add water or almond milk so the dough sticks together nicely.  If you do, do this by adding 1 Tbsp at a time.
  4. Remove the batter and shape into long bread sticks.  I rolled them out on the non-stick Teflon sheets that came with my dehydrator.  I then rolled them in white sesame seeds.
  5. Place the sticks on the mesh sheet that comes with your dehydrator and dehydrate at 145 degrees for 1 hour.  This will create a crispy crust on the outside.
  6. Decrease the temperature to 105 degrees and continue to dehydrate for approx. 10 hours.  You don’t want the bread to dry out too much so keep an eye on it.
  7. Shelf life and storage:  My personal recommendation would be to store this bread in an air-tight container, in the fridge, for 3-5 days.  The more moisture that is left in your bread, the shorter the shelf life.  Therefore, shelf life will vary with your drying technique.  Whenever I make this bread, it never lasts very long enough to spoil.   Keep in mind, the whole purpose of eating a raw diet is to eat foods at their peek of freshness, so don’t expect this bread to have a long expiration date.

Facebook Pinterest Twitter Plusone Stumbleupon


16 thoughts on “Amazing Italian Bread Sticks

  1. Sue Frisby says:

    Hi. Thank you for the recipes. I have trouble digesting flax seeds – would chia work as a substitute?

  2. Robyn says:

    Hello Amie-Sue,

    Oh how I do love your site and your recipies! The raison bread turned out amazing, the hamburger buns are FUNctional and next will be these bread sticks.

    I am just wondering why you use coconut flour? I am having trouble seeing the function or taste to the use of. I used it in the raison bread and although it is amazing I am wondering if the small bit of flour taste is from the coconut flour. I left it out of the buns and it seems better. Both of them were made without Irish Moss (i didn’t have any) so perhaps the batch of bread sticks I make today will loose the floury taste altogether….

    Thoughts and words of wisdom, please? :)

    • amie-sue says:

      Good evening Robyn,

      The raisin bread is my favorite, I think, haha… I love them all. The coconut flour is more for the texture than the flavor. If you like the recipe without it, then so be it…as long as it comes out in the end is all that matters. :) It’s all about experimenting. This form of cooking isn’t found in Betty Crocker cookbooks from 40 years ago…we have to create our own!!

  3. Barb says:

    Excellent recipe!
    I wondered if you could make this nut free-sans almonds

  4. Christine says:

    Yeah, a use for my raw coconut flour!

  5. Sharon says:

    when a recipe call for just Irish Moss, like this one, I am assuming I can use the Irish Moss Paste I have in the freezer?

  6. Gwyneth says:

    Could I use buckwheat flour in place of the most flour?

  7. Charmaine says:

    Amie-Sue, I have to say yours is truly a wonderful and mouth-watering site!! I am curious if the Irish moss can be substituted with agar-agar power instead? I’ve been using agar-agar for a thickening agent for years and I’m curious if you have tried it. Irish moss is not available here and I do not purchase online (too many mishaps). Thanks in advance! :)

    • amie-sue says:

      Hello Charmaine,

      Thank you very much for the kind words. I am quite passionate about food.. healthy food! hehe

      To be honest, I haven’t tried agar in the bread recipes. These days I don’t use Irish moss much, only because I get too lazy to order it. hehe You can omit the Irish moss and use 1-2 Tbsp of psyllium husks that have been powdered in its place. That will give it the spongy bread feel. Can you get that? Have a great day, amie sue

Leave a Reply

Your email address will not be published. Required fields are marked *

four × four =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>