7 – 8 garlic cloves, chopped and left to sit for 20 minutes (see post text for an explanation of why)
2 pasture-raised eggs, beaten
2 tablespoons extra virgin olive oil, plus more for brushing
1 tablespoons apple cider vinegar
Flaky sea salt (optional)
Organic marinara sauce, to serve (optional)
Preheat oven to 400 degrees and line a baking sheet with parchment paper. In a large bowl, stir together the oat flour, almond flour, arrowroot powder, salt, garlic powder, baking powder, and baking soda until homogenous.
Stir in half the parsley and half the garlic, setting the rest aside.
Stir in the eggs, olive oil, and apple cider vinegar and mix until smooth. The mixture should form a large, sticky dough ball that you can roll into small snakes (about 4″ long, 3/4″ wide) with your hands; if it’s too wet, add more arrowroot 1 tablespoon at a time until desired texture is achieved.
Roll the mixture into the snakes and coil into a spiral, about 2″ in diameter. Place each one on the baking sheet.
Bake for 10 minutes until bottoms are a light golden brown, then brush the tops with a generous amount of olive oil and sprinkle with remaining garlic and parsley, and flaky sea salt, if using.
Return to oven for 5 more minutes. Serve with organic marinara sauce, for dipping. Store in an air-tight container in the fridge. Makes 12 – 14 garlic knots.