Sourdough adds a lovely tang to these vegan pesto shamrocks. 🍀 They are a perfect addition to any St. Patricks Day feast and can also be enjoyed at anytime of the year when you want crispy, flavorful, pesto-y breadsticks! We enjoyed these vibrant bread sticks with a delicious steamy bowl of Cookie and Kate's lentil soup.
These clover-shaped bread sticks are so crunchy and perfectly flavored. Snack on them plain, with some a slow cooked tomato sauce, a soup, curry or even a nacho cheese sauce! They are really simple to put together and can be done in just a few hours. Enjoy and good luck 😉
If you wanted to go green on green, serve these bread sticks with our favorite spinach split pea curry!
Ingredients (for 30-40 breadsticks)
150g active sourdough starter
500g flour*
1 tsp sugar
127g vegan pesto
213g water
1 tsp spirulina powder (optional, it is purely for the beautiful green color)
olive oil for brushing
* I like to use 80g of semolina, 200g whole wheat and 220g all purpose, however, using completely all purpose or a mix of all purpose and whole wheat would would well too
Instructions
1. Mix all the ingredients together in a large bowl until a shaggy dough forms. Turn the dough out onto a clean surface and knead until smooth. Grease the bowl with olive oil and allow the dough to rest in a warm place for at least 3 hr.
2. Once the dough has risen, roll it out into a large rectangle and cut into half inch strips, shape however you please. I made some 4 leaf clovers, 3 leaf clovers and plain sticks. Let the bread sticks rise for 1 hr.
3. Brush the sticks with olive oil and bake them in a preheated oven at 430°F for 10-15 minutes (the baking time really depends on how thick/thin you shaped your bread sticks so keep a close eye on them). Transfer the breadsticks to a wire rack to cool. Serve fresh or briefly reheat in a toaster oven.
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