Edible Finger Nibblers
 
 
Author:
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
  • ⅓ cup raw pumpkin seeds **
  • Marinara sauce for dipping
Instructions
  1. In a large bowl, dissolve yeast in warm water
  2. 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
  3. Beat on medium speed for 2 minutes
  4. Stir in enough of the remaining flour to form a soft dough
  5. Turn onto a floured surface
  6. Knead until smooth & elastic, about 6-8 minutes
  7. Place in a greased bowl, turning once to grease top
  8. Cover and let rise in a warm place until doubled in size, about 45 minutes.
  9. Punch dough down; let stand for 10 minutes
  10. Turn onto a slightly floured surface
  11. Divide into 16 pieces
  12. Shape each piece into a 10-inch rope
  13. Cut in half
  14. Place 2 inches apart on greased baking sheets
  15. Cover and let rise for 30 minutes
  16. Brush egg whites over bread sticks; sprinkle with shredded vegan Parmesan cheese
  17. Place a pumpkin seed at the tip of each (these are the “finger nails”)
  18. Bake at 375’ for 8-10 minutes or until lightly browned
  19. Serve warm with marinara sauce
  20. ** photo taken without sunflower seeds
Recipe by sloCooking at http://slocooking.net/2018/10/15/edible-finger-nibblers/