Now aren’t these just a fun thing? I just couldn’t resist making these edible finger nibblers. This recipe is one you’ll want to make for Halloween, you could even pack them in school lunches! If you want to hit the easy button, feel free to use ready made pizza dough instead of making the dough from scratch. I wont tell!
Finger Nibblers
3 tsp active dry yeast
1⁄4 cup warm water
1⁄2 cup warm plain soy milk
1 egg
1⁄2 cup shredded vegan Parmesan cheese (divided)
1⁄4 cup dairy-free butter, softened
1 tbsp sugar
3⁄4 tsp salt
3⁄4 tsp Italian seasoning
1⁄4 tsp garlic powder
1⁄4 tsp green food coloring
2 – 2 1⁄2 cups white flour
1 egg white, lightly beaten
1/3 cup raw pumpkin seeds **
Marinara sauce for dipping
In a large bowl, dissolve yeast in warm water
Add plain soy milk, egg, 1⁄4 cup vegan Parmesan cheese, non-dairy butter, sugar, salt, Italian seasoning, garlic powder, food coloring and 1 cup flour
Beat on medium speed for 2 minutes
Stir in enough of the remaining flour to form a soft dough
Turn onto a floured surface
Knead until smooth & elastic, about 6-8 minutes
Place in a greased bowl, turning once to grease top
Cover and let rise in a warm place until doubled in size, about 45 minutes.
Punch dough down; let stand for 10 minutes
Turn onto a slightly floured surface
Divide into 16 pieces
Shape each piece into a 10-inch rope
Cut in half
Place 2 inches apart on greased baking sheets
Cover and let rise for 30 minutes
Brush egg whites over bread sticks; sprinkle with shredded vegan Parmesan cheese
Place a pumpkin seed at the tip of each (these are the “finger nails”)
Bake at 375’ for 8-10 minutes or until lightly browned
Serve warm with marinara sauce
** photo taken without sunflower seeds
Edible Finger Nibblers
Ingredients
- 3 tsp active dry yeast
- 1 ⁄4 cup warm water
- 1 ⁄2 cup warm plain soy milk
- 1 egg
- 1 ⁄2 cup shredded vegan Parmesan cheese divided
- 1 ⁄4 cup dairy-free butter softened
- 1 tbsp sugar
- 3 ⁄4 tsp salt
- 3 ⁄4 tsp Italian seasoning
- 1 ⁄4 tsp garlic powder
- 1 ⁄4 tsp green food coloring
- 2 – 2 1⁄2 cups white flour
- 1 egg white lightly beaten
- 1/3 cup raw pumpkin seeds **
- Marinara sauce for dipping
Instructions
- In a large bowl, dissolve yeast in warm water
- Add plain soy milk, egg, 1⁄4 cup vegan Parmesan cheese, non-dairy butter, sugar, salt, Italian seasoning, garlic powder, food coloring and 1 cup flour
- Beat on medium speed for 2 minutes
- Stir in enough of the remaining flour to form a soft dough
- Turn onto a floured surface
- Knead until smooth & elastic, about 6-8 minutes
- Place in a greased bowl, turning once to grease top
- Cover and let rise in a warm place until doubled in size, about 45 minutes.
- Punch dough down; let stand for 10 minutes
- Turn onto a slightly floured surface
- Divide into 16 pieces
- Shape each piece into a 10-inch rope
- Cut in half
- Place 2 inches apart on greased baking sheets
- Cover and let rise for 30 minutes
- Brush egg whites over bread sticks; sprinkle with shredded vegan Parmesan cheese
- Place a pumpkin seed at the tip of each (these are the “finger nails”)
- Bake at 375’ for 8-10 minutes or until lightly browned
- Serve warm with marinara sauce
- ** photo taken without sunflower seeds
For all baking I recommend using a commercial grade sheet pan. Not only are they super durable but they’re warp resistant. If you don’t have access to a restaurant supply company you can click the image below for one you can get online.
