Gluten free + vegan mini braids make a fun and tasty finger food for any holiday party.
Tis the season for holiday gatherings. The time of year that brings strangers and friends into a glowing living room, rife with Crock-pots and appetizers. There are different kinds of party people – the social butterflies, dosing each guest with stories and laughter. There are the awkward significant others, gripping their wine glasses till they feel lubed up enough to make pleasant conversation. There are the pet-and-child people, those tho prefer to spend their time on the floor, playing with the kiddos in lieu of discussing dreary affairs with real grown-ups. The list of party-types goes on. What type are you?
No matter what kind of party-goer you are, I feel like there is one unifying element among them all. THE FOOD. Everyone loves the food. My favorite used to be puff-pastry goodies. Spinach pockets and nutty chocolate tarts and cheesy pepper straws.
A few weeks ago, I spotted a bundle of gorgeous Nera chives in the produce section at the Kroger. I threw then in my basket, along with a package of pizza dough mix that was on sale. I had no real plans for either one, but by the time I got home, I knew exactly what I wanted to do with them. Straws.
Even though these little guys look fancy, they are super easy to make. Chop up the chives blend them up with some tahini and lemon juice. The tahini really gives them a cheesy quality, just like with traditional party straws. Take the chive-tahini paste and spread it onto some dough circles. Then braid up the pastry bits (method shown below) and bake them up. Serve them warm or room temp, with some wine and friends and love.
- 1 ball of vegan GF pizza dough, approx 2 lbs (recipe below)
- 1 1/2 cups of finely chopped Nira chives
- 1/4 cup plus 2 tbsp fresh lemon juice
- 1/4 cup plus 2 tbsp tahini
- 1.5 tsp salt, or to taste
- olive oil
- gf flour for dusting
- sesame seeds, optional
- Combine the chives, lemon juice, tahini, and salt in a blender. You should end up with a thick, green paste that is slightly coarse. Taste and add more salt as needed. Set aside.
- Roll out the prepared pizza dough to 1/6 inch. Dust with flour
- Using a 3 1/2 inch biscuit cutter (or large can) cut out circles of dough. Re-roll and cut as needed. You should end up with about 24 rounds.
- Preheat oven to 425
- Spread a layer of chive-tahini paste over each circle.
- Roll up each circle tight, like a burrito. Cut each roll in half lengthwise. Twist each half back together, around each other. See photo for better description
- Place twists on parchment-lined cookie sheet. Brush tops lightly with olive oil and sprinkle with sesame seeds.
- Bake for 18 minutes, until golden and toasty.
- Serve with love.
- 1 package of Bob’s GF Pizza dough (not sponsored content)
- 2 flax eggs (2 tbsp flax meal plus 6 tbsp water)
- 2 tbsp melted coconut oil
- 1 1/2 cups water
- yeast packet that comes with the dough
- 2 tsp baking soda
Prepare dough according to package directions, substituting the flax eggs for the regular eggs, and the coconut oil for the olive oil. Add the baking soda and allow to rise per package directions.