- Yield: 6 - 8 tins
- Prep Time: 30 minutes
And here is the promised recipe for Cheese Sticks from Dana.
Mrs. Dana came to us during one of our seminars and gave us a taste of her cheese sticks she makes to go with her wine. That piqued my interest instantly... I have to admit I almost ate them all during our little break. Dana was just smiling at me as I was praising them by the mouthful. 🙂
And that's no surprise, we are always looking for new wine snacks, and these cheese sticks are fantastic addition. I adapted the recipe to our preferences and I also added some original pictures in the gallery, so you can check a look. 🙂
- Hard aged cheese (Emmental) - 400 g
- Coconut oil or Melted butter - 3/4 cup (80 - 90 g)
- Sunflower seeds - 2 cups (280 g)
- Nuts (cashew, pecans, almonds) - 4 cups (580 g)
- Eggs - 4
- Garlic cloves - 8
- Flavoring (coating) of the sticks:
- Dried herbs, spices
- Eggs for coating - 3
1./ First of all, blend the nuts and the sunflower seeds thoroughly. My favorite nuts to use are pecans, they are the most beneficial for our body. Also finely grate the cheese.
2./ Put all the ingredients into a large bowl - cheese, coconut oil (melted better), sunflower seeds, nuts, eggs, pressed garlic, and salt. You can use less salt. You can add more salt at the start or the end of the baking step. Stir and mix the ingredients well. Resulting dough is slightly sticky, which is alright, have a plastic wrap ready at hand, you will use it to roll the dough, it's easier that way.
Put the dough in the fridge afterwards to make it even easier to work with.
3./ Measure the baking paper according to the size of the tin used for baking, and then roll part of the dough under the plastic wrap on the measured paper, outside of the tin. The dough that reaches outside of the paper and the wrap is returned back to the rest of the dough in the fridge. No dough goes for naught. 🙂
4./ Coat the rolled dough with whisked eggs and add spices that you prefer.
5./ Finally, I cut up the dough with pizza cutter into small cubes. You don't need to worry about the shape, it does not affect the flavor whatsoever. 😀
6./ Now it's time to bake in the preheated oven. Since I made them so many times already, I tried gas oven and thermal oven. It took roughly the same process, 180°C and about 45 minutes. Again I remind you though, these are my experiences, so if yours are different, accordingly. My times listed here are mostly to give you an idea.
7./ Meanwhile, I prepare the next round of the dough. The total time of cooking is about 3 hours, so make sure you are prepared.
And don't eat the sticks as you are cooking, lest you risk eating them all and have nothing in the end!!! 😀
P.S.: I recommend not adding this recipe in your SCD path too early, this is definitely an advanced meal!
All rights reserved. No pictures, text, or part of the text can be copied or commercially used without explicit written permission from the administrators of Marky SCD recipes