Keto Grissini or breadsticks are the most attractive keto pastry sticks if you happen to be a lover of Mediterranean treats. Yes, it’s Italian! You most probably enjoyed it in an Italian restaurant before you went Keto! However, it’s extremely popular in Greek bakeries too. Since Greek Goes Keto is working on serious ketonisation of almost every Mediterranean pastry, Grissini had to be ketonised big time. So we did!
What’s Greek about these Keto Grissini sticks?
We added a bit of Greek soul to these Italian sticks of pleasure. They say that Kalamata olives are the healthiest olives available to humans today. Well, since this beautiful area in Greece is a place where this indigenous sort of olives comes from, we decided to include them in this ketonisation project. Furthermore, we added some more typical Greek herbs! In the original Italian version, Grissini is flavoured with rosemary and sea salt. An excellent combination. However, to make it Greeker, we’ll add some of the typical eastern flavours.
When can you enjoy Keto Grissini?
As you might know, on clean Keto, we do not snack in between meals! We eat full meals and include a treat right after the meal to prevent too much insulin secretion. This way we are building up much better insulin sensitivity and teaching our body to adjust to our feeding window. Since Grissinies are usually served as a snack or starter, they cannot fit into our Keto philosophy. However, we made them fatty and this means they can increase our daily fat intake. As you know, you need 70-75% of dietary fat to sustain a ketogenic diet. Well, these sticks might help you! You can enjoy them during or right after your keto lunch!
The history of Grissini
Grissini, or Traditional Italian Breadsticks, were introduced in Torino, Piemonte, a beautiful area in the northwest of Italy. Grissini were actually developed sometimes at the end of 17th century. Interestingly, they served as a cure for the health problems of young Duke Vittorio Amedeo II of Savoy.
The duke had some serious trouble with digestion. He could not digest most foods and Don Baldo di Lanzo, the palace doctor, asked a baker from Torino, Antonio Brunero, to produce something that the youthful duke could eat. The baker chose to use his mother’s recipe which included a piece of the dough used to make Ghersa, a common bread of Torino, and pull it out into long, thin pieces. It turned out that it was much easier to digest them than eating bread. maybe the duke was gluten sensitive, we can never know. This creation became so successful, it started being the symbol of Torinesi – and later the whole of Italy.
Napoleon Bonaparte was one of the biggest fans of Grissini. He called them “les petits batons de Turin“ – little sticks of Turin and he had them delivered to him very often.
But how to make Grissini Keto friendly?
It’s as easy as any other ketonisation. no, we will not use any cereal flours, we will just stick to our keto friendly flours and enjoy Grissini with the same pleasure as “Carboholics” do! With the difference of the timing. We will not eat them in between meals!
Let’s get to Keto baking! Greek-Italian style!
- 6 tbsp sesame seeds
- 6 tbsp walnuts
- 4 tbsp almond flour
- 4 tbsp coconut flour
- 1 tbsp sea salt large crystals
- 1 tsp dried rosemary
- 1/2 tsp garlic powder
- 1/3 tsp anise
- 1 tsp dried fennel
- 8 pieces kalamata olives finely chopped
- 6 tbsp butter preferably goat butter
- 4 tbsp olive oil extra virgin
First, place the sesame seeds, walnuts and seeds in a food processor. Pulse them until they are finely ground. Now mix this with almond and coconut flours.
Mix melted butter with olive oil and add finely chopped olives. Make sure your olives are very finely chopped. add this mixture to the dry ingredients and mix with your hands.
Leave the dough in the refrigerator for 30 minutes.
Place the dough in between two parchment papers and roll it to 1 cm thickness. Now cut it in long stripes. Roll each strip with your hands to form round sticks. Sprinkle them with sea salt crystals according to your liking.
Bake them in the oven (on a baking sheet lined with parchment paper) at 180ºC (356ºF) for 12-15 minutes or if you like them darker and crunchy, for 18 minutes.