Paleo Garlic Oil Knots Recipe

If the smell of garlic bread wafting through the house makes you extra excited for dinner, you’re not alone. We didn’t want anyone to miss out on such a tasty side, which is why these knots have a twist—they’re Paleo friendly! Gluten- and grain-free flours turn a regular pastry into something everyone can enjoy, even if your diet preference is primal. Be sure the topping is slathered on warm so the bread can absorb the fresh herb flavor.

Paleo Garlic Oil Knots

Yield: 8 knots
Active Time: 25 minutes
Total Time: 40 minutes

Ingredients

For the garlic knots:
1 cup almond flour
1 cup tapioca flour, plus more for dusting
3 tablespoons coconut flour
1 teaspoon garlic powder
½ teaspoon baking soda
½ teaspoon sea salt
½ cup water, plus more as needed
2 tablespoons Nutiva Garlic Infused Coconut Oil, divided

For the topping:
2 tablespoons chopped fresh parsley
3 tablespoons Nutiva Garlic Infused Coconut Oil
½ teaspoon sea salt

Instructions

Make the garlic knots:
Preheat the oven to 350°F and line a baking sheet with parchment paper. Whisk almond flour, tapioca flour, coconut flour, garlic powder, baking soda, and sea salt in a large bowl. Add water and 1 ½ tablespoons coconut oil; stir until dough comes together. The dough should be a little sticky but still moist. If it’s too dry, the dough will crack when you roll it out, so add extra water 1 tablespoon at a time, as needed.

Sprinkle tapioca flour onto a work surface. Dump out dough and form it into a disc. Roll it out to 8-inches wide, and approximately ½-inch thick. Cut the dough into 8 strips. Take one strip and roll it into a log, then carefully tie it into a knot. If the rope breaks, squeeze dough back together before proceeding. Place knot on a sheet tray and lightly brush with remaining ½ tablespoon oil; repeat with remaining knots. Bake for 12 to 15 minutes, or until slightly golden.

Make the topping:
While the knots bake, stir the parsley, oil, and salt in a small bowl. Brush over warm knots just before serving.

Recipe credit: Angela Gaines