Mediterranean bread sticks

A gluten-free solar recipe very easy to make, to serve as an aperitif with a well lemon avocado puree. The bread sticks can be prepared several days in advance.

For a dozen of bread sticks
Preparation: 20 min – Cooking: 1 h 30 in the solar oven

Ingredients :

  • 90 g buckwheat kernels, 70 g dried tomatoes in oil – 120 g whole grain rice flour – 20 g starch (corn starch, potato starch, etc.) – 1 tsp baking powder – 1⁄2 tsp salt – 1 tsp thyme powder – 2 tsp olive oil – 100 ml water – 1 tsp agave syrup (or other liquid sugar)

Recipe :
1. Preheat the solar cooker.
2. Mix the buckwheat with the blender to obtain fresh flour.
3. Mix the tomatoes to obtain coarse purée.
4. Mix rice flour, freshly ground buckwheat flour, cornstarch, baking powder, salt, and thyme powder.
5. Add the oil, water and agave syrup. Mix with fingertips until you obtain a homogeneous and non-sticky ball. Add a little starch if the dough is too sticky.
6. Take a small ball of dough, and roll it with your hands on a floured work surface until you obtain a 1 cm thick strand. Continue until the dough is exhausted.
7. Place the breadsticks at the bottom of your oiled and floured cooking pot (preferably black). Bake for about 1 hour and a half.
8. To dry them well, continue cooking with the lid half-opened for another half hour.
9. Enjoy the bread sticks once they have cooled down. Serve as an aperitif with a well lemon avocado puree.


Can you start solar cooking? Start with the SunGood ultra portable solar oven.

Find this solar recipe in Sarah Bienaimé’s superb book:
“Cuissons Alternatives –  40 recettes véganes et sans gluten pour cuire autrement”

Editor : Alternatives

Forget the microwave.
Forget the plancha.
Put the fryer away.

This recipe book celebrates alternative cooking: sweet, healthy and gourmet.
In our 21st century kitchens, super-equipped and hyper-connected, the worktop looks like science fiction while common sense takes its toll in the wing.

Overpriced cooking utensils, lengthy operating instructions, systematic dependence on fossil fuels, premature obsolescence… the cloth burns!

Simplicity, trickery, a little organization, utensils that last a lifetime, some of which you can make yourself, very simple cooking techniques, recipes with onions… this is the program of this recipe book in a few words.

Cooking in pottery, with solar energy, on the wood stove, steam, with a little hot water, in a Norwegian pot… and even “no cooking” at all! Nothing is too beautiful.

And since good news never comes alone, we will cook without meat and animal products, discover some extraordinary spices, make gluten snacks, enjoy the sun, and invite all our friends to dinner.


Be happy !
Sarah Bienaimé
Author and consultant in vegan cuisine – gluten-free

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