• ½ tsp salt
• 8 g psyllium husks
• 3 tbsp olive oil
• 200 ml water warm
• 2 tsp tomato purée
• 2 tsp dried oregano

• 250 g Loprofin Baking Mix
• ½ sachet (1tsp) dried yeast, (supplied with Loprofin Baking Mix)

1. Preheat oven to 200°C.
2. Combine Loprofin Baking 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.
3. 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.
4. 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).
5. Remove cling wrap and place the tray in a preheated oven for approximately 5 minutes, until lightly browned. Remove from the oven once crisp.
6. Cool on a wire rack. When cold store in airtight container.

#Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.