½sachet (1tsp) dried yeast, (supplied with Loprofin Mix)
½ tspsalt
8gpsyllium husks
3tbspolive oil
200mlwaterwarm
2tsptomato purée
2tspdried oregano
Method
Preheat oven to 200°C.
Combine Loprofin Mix, yeast, salt, psyllium husks, tomato purée and oregano in a large bowl; add 1 tbsp olive oil and water, beat for 1 minute (if using an electric mixer) or 3–4 minutes with a wooden spoon until batter is smooth and glossy.
Transfer batter to a large piping bag fitted with a 5mm nozzle.
Cut the end of the piping bag and pipe lengths of dough, about 20cm long, onto greased baking trays.
Dip a pastry brush in remaining olive oil and evenly coat each dough stick.
Loosely cover the baking tray completely with cling wrap and put in a warm place until dough starts to rise slightly, approx. 10–12 minutes (dough sticks should rise until they have almost doubled in size).
Remove cling wrap and place the tray in a preheated oven for approximately 5 minutes, until lightly browned. Remove from the oven once crisp.
Cool on a wire rack. When cold store in airtight container.