Popular Conditions & Diets
Ingredients
9
Time
45m
Serves
4
Recipe by Danielle Wiens
Ingredients
9
Time
45m
Serves
4
1 1/2 cups
Lactose-free Mozzarella
1/3 cup
Finely Crumbled Low Moisture Cottage Cheese
(heaping)
1 tsp
Baking Powder
1 large
Egg Whites
2
Garlic Cloves
minced
1 1/4 tsp
Appetizer
Gluten-Free
Sea Salt
2 tsp
Garlic Powder
2 tsp
Onion Powder
1/3 cup
Fresh Parsley
chopped
1
Pre-heat oven to 400 F.
2
Lightly oil a heavy-bottomed pot. Heat mozzarella cheese and cottage cheese together over low heat. Warm cheese until it can be thoroughly combined. You’re looking for it to form into something resembling a dough. Remove from heat.
3
Mix in by hand a half-cup almond flour, baking soda, egg, and minced garlic.
4
Combine sea salt, garlic powder and onion powder in a bowl. Mix in half of this spice blend into the dough. Knead together until a consistent dough is formed.
5
Mix the other half of the spice blend with a tablespoon of almond flour.
6
Divide the dough into four portions. Roll into balls, then roll the balls out into long strands.
7
Sprinkle one-quarter of the spice blend onto a cutting board. Roll out a dough strand on the cutting board, lightly coating it with the spice mix. Repeat with the rest of the spice blend and dough.
8
Tie the strands into knots similar to pretzels.
9
Place knots on a parchment paper-lined baking tray. Sprinkle with flakey sea salt.
10
Bake for 12-15 minutes.
11
Let cool, then store in an air-tight container for up to one week.
Dani has been interested in nutrition since she was a child, and had her first experiences with diet-related health issues. This introduction sparked a passion that culminated in formal education and in 2018 she graduated from the Institute of Holistic Nutrition. Since then she has focused on working in the food industry as a recipe developer, menu designer, copywriter, and nutrition consultant. Dani continues to work with food, bringing her personal perspective on nutrition to all she does.
