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Edible Finger Nibblers sloCooking.net

Edible Finger Nibblers

Heather Thomas, sloCooking
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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