Gluten-Free Seasalt Chocolate Grissini
Seasalt chocolate on a stick -what’s not to love!
We’ve been having a lot of guests over lately, which I love. I get to cook, bake, have glass of wine or two, and hang out with awesome people.. All my favourite things!
The downside, however, is that I don’t have as much time as I’d like, to cook up amazing treats that blow my guests away. Cuz let’s face it, I have a reputation to uphold ha 😉
I resort to snacky treats. Foods that I can whip up in a storm, but that still make people talk (and eat). These Seasalt Chocolate Grissinis are no exception. They are probably a bit of a crazy invention, but they spark both a conversation and an appetite, and they taste like heaven!
These wonderful sweet and savoury breadsticks make a fantastic party snack, or even a moreish treat for movie night!
Makes approx 15 tall grissini
- 1 tsp dry quick-acting yeast
- 1 tsp sugar
- 250 gram gluten-free white bread flour
- 1/2 tsp fine salt
- 1/4 tsp baking soda
- 1 tbsp neutral oil
- 125 ml 40 c water
- 150 gram dark chocolate (60% or darker)
- 1 tsp fine salt flakes (Maldon salt or similar)
- Prepare the yeast by mixing it with the warm water and the sugar in a bowl. Set it aside in a warm spot to activate for 15 minutes. It should froth up to about double its size.
- Mix the flour, baking soda and fine salt with a whisk, and add the yeasty water whilst using a fork to form a dough.
- Mix in the oil last, and knead the dough lightly until it is smooth. Don’t work the dough too much, just until it has the right consistency.
- Prepare a baking tray with parchment paper, and shape the dough into a rectangle straight onto the tray. The thickness should be approximately 2/3 of the thickness you want for your grissinis (about 1cm). Don’t use a rolling pin, but rather work the dough gently with your hands. You shouldn’t need flour as the dough should hold together nicely and be just a little bit oily.
- Place the tray in a warm spot and cover. Make sure you leave room so that the dough doesn’t rise into the cover. Leave to rise until it has doubled in size; approximately 40 minutes.
- Preheat the oven to 220 c
- Once the dough has risen to about double it’s original size, use a large sharp knife and cut it into 1 cm strips. Roll the strips sideways carefully (as gluten-free dough, depending on the brand of flour, can come apart if you use force), and shape the grissini with your fingers.
- Make sure the strips of dough are placed at adequate distance from each other, so that they don’t get stuck to one another during baking.
- Place in the centre of the oven and bake for about 15 minutes (up to 20) or until they are golden.
- Once you have removed them from the oven, let them cool on the baking tray whilst you prepare the chocolate.
- Melt chocolate in a bain marie (heat proof bowl placed inside a pan of barely simmering water), or very gently in a microwave oven. Stir frequently so as not to burn the chocolate.
- Dip the cold grissini in the melted chocolate, and place them back onto the tray. Drizzle a pinch of salt flakes over the chocolate before it hardens. Make sure you go easy on the salt!Leave to cool completely before serving.
You can place the grissini in a decorative mason jar and place on the table as a centrepiece at parties!
Have a great weekend!
This recipe was featured in the gorgeous Easter issue of Yum. Gluten Free Magazine