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Amazing Italian Bread Sticks (raw, vegan, gluten-free)

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Amazing Raw Italian Sesame Bread Sticks These breadsticks 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.  :)


Update (11/01/14).  I made a few revisions to the recipe that I had originally posted on May of 2011.  The original recipe called for 1/2 cup of irish moss and no additional water.  Since irish moss is difficult to find for most and I tend not to use it anymore, I made this recipe with psyllium husks instead.  I ended up adding 1 1/2 cups of water but I suggest starting with just 1 cup and only adding more if needed.  The moisture left in the almond pulp will determine this.  Oh, and I also added the garlic powder.


Whenever I use almond pulp in a recipe, many people ask if they can use ground almonds in place of it.  My answer is… I don’t recommend it.  I spend a good amount of time developing my recipes, aiming for the right flavor and texture.  Almond pulp is much lighter in weight and texture than ground almonds.


That’s not to say that you can’t use ground almonds or other flours, such as adding more of the oat flour… BUT it will change the over all texture and in some cases, the flavor.   I always suggest that you make the recipe as written before you start to make changes.  That way you can understand what I created and how the ingredients work.


Below I have shared how to dehydrate the breadsticks and how to bake them in the oven.  I have many readers who don’t own dehydrators and enjoy cooked foods, so I did this for you. :)


Amazing Raw Italian Sesame Bread Sticks Ingredients:

15 breadsticks

Dry ingredients:

Wet ingredients:

  • 2 cups packed, moist  almond pulp
  • 1 cup water
  • 1/4 cup date paste
  • 1 Tbsp lemon juice
  • 2 tsp raw agave nectar or maple syrup


  • Sesame seeds (for rolling the bread sticks in)
  • Coarse sea salt


  1. In a food processor, fitted with the “S” blade, combine the oat flour, flax meal, psyllium, coconut flour, Italian seasoning, garlic powder and salt.  Pulse together until well mixed.
  2. Add the almond pulp, 1 cup of water, date paste, lemon juice and sweetener.  Blend till everything is well incorporated.
    • Depending on how moist your almond pulp is, you may need to add more water so the dough sticks together nicely.  If you do, do this by adding 1 Tbsp at a time after adding the cup of water.
    • Allow the batter to rest for 10 minutes before using so the flax and psyllium start their binding process in the dough.
  3. With a 1/4 cup measuring cup, level off the cup with the dough.  Roll the dough together in the palm of your hands shaping it into a ball.  Repeat this until all the dough is used up.
  4. Clean the counter top and then start to roll the dough into a breadstick shape.  Use the flats of palms as you gently roll it back and forth towards yourself, slowly stretching it into shape.  If the dough isn’t sticking together, you need to add a bit more water.
  5. In a  rectangular tupperware dish, cover the bottom with sesame seeds.  Feel free to use just white ones or a mix of black and white.  Roll the sticks back and forth, coating them.
  6. Dehydrator method:
    • Place the breadstick on the mesh sheet that comes with the dehydrator and dehydrate at 145 degrees (F) for 1 hour.  This will create a crispy crust on the outside.
    • Decrease the temperature to 115 degrees (F) and continue to dehydrate for approx. 10 hours or until dry enough.  You don’t want the bread to dry out too much so keep an eye on it.
  7. Oven method: (not raw)
    • Preheat the oven to 350 degrees (F).
    • Place the breadsticks on a cookie sheet and slide into the oven for about 40 minutes.  All ovens run a bit different so start checking it at 30 minutes.  It won’t get really brown so don’t let the color fool you.
  8. 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.

The Institute of Culinary Ingredients™

  • To learn more about maple syrup by clicking (here).
  • Click (here) for my thoughts on raw agave nectar.
  • What is Himalayan pink salt and does it really matter?  Click (here) to read more about it.
  • Are oats gluten-free?  Yes, read more about that (here).
  • Are oats raw?  Yes, they can be found.  Click (here) to learn more.
  • Do I need to soak and dehydrate oats?  Not required but recommended.  Click (here) to see why.
  • Learn how to grind you own flax-seeds for ultimate freshness and nutrition.  Click (here).
  • How does psyllium work in a recipe? Learn more (here).

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.

28 thoughts on “Amazing Italian Bread Sticks (raw, vegan, gluten-free)

  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

  8. Cheynne says:

    I came back to this recipe (again!) and I see you’ve made changes to avoid the Irish Moss. I still have Irish Moss to use, so could you please remind me how much? Thanks- I love these!

    • amie-sue says:

      Hello Cheyenne, I made note of this in the second paragraph just in case someone still wanted to use Irish Moss. :)

      “Update (11/01/14). I made a few revisions to the recipe that I had originally posted on May of 2011. The original recipe called for 1/2 cup of irish moss and no additional water. Since irish moss is difficult to find for most and I tend not to use it anymore, I made this recipe with psyllium husks instead. I ended up adding 1 1/2 cups of water but I suggest starting with just 1 cup and only adding more if needed. The moisture left in the almond pulp will determine this. Oh, and I also added the garlic powder.”

      Enjoy and have a wonderful up and coming week! amie sue

  9. Gabrielle says:

    Hi! I would love to try making these yummy sounding breadsticks. I have an almond allergy however. Do you think it is possible to replace that ingredient with something else? Suggestions??
    Thanks a bunch!

    • amie-sue says:

      Hello Gabrielle,

      Sorry that it took me a few days to get back to you. I am sorry to hear that you have an almond allergy. Can you enjoy cashews? That would be a good replacement. You could use about any nut but they will all impart a different flavor. Outside of nuts, you could try buckwheat or oats… or a combination of the two. I hope this helps. amie sue

  10. Kelly says:

    Made these last night. Wow! So delicious! Thank you for sharing your creative skills. It’s a blessing to many. Your talents never cease to amaze me ;) You think this would work as a pizza cruse also?

    • amie-sue says:

      Good evening Kelly,

      So thrilled to hear that you are enjoying the recipe. It’s my pleasure to share. Thank you for trying it. :) And gosh, yes, it would be perfect for a pizza crust. That’s the true beauty of raw recipes. You can take this batter and create a bread loaf, bread sticks, crackers, crust… you name it. Have a blessed weekend, amie sue

  11. Helen says:

    Does coconut flour here refer to ground coconut flakes, ground dried coconut pulp, or the light dry powdery defatted coconut flour now appearing in the stores!?
    Many thanks

    • amie-sue says:

      Good morning Helen,

      I used a raw coconut flour by Coconut Secrets. I provided a link in the ingredient list for you. :) Have a blessed weekend! amie sue

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