The other day, while walking past a bagel vendor, both my husband and I wanted to make a fork-shaped pastry. My husband asked, “Can we make this healthy?” At first, it seemed impossible. My first attempt didn’t work, but I didn’t give up. I said, “I’ll make that healthy, gluten-free fork-shaped pastry,” and on my second try, I succeeded! 😊

Everyone on Instagram made them. Everyone loved them. They were delicious.

My first attempt, I couldn’t shape them; they turned out like cookies. This time, I was able to shape them, and I didn’t use any dairy products. The more I shaped them, the more excited I got. After the fork-shaped pastry, I decided to try making sticks. This dough took on every shape imaginable.

✨ 2 cups buckwheat flour (any flour will do, but chickpea flour is not suitable). For those using different flours, the consistency we’ll achieve is like an earlobe 🙂

✨ 2 teaspoons mahlep, a pinch of salt, 1 teaspoon baking powder

Mix the dry ingredients in a bowl.

✨ I mixed 1/4 cup olive oil and 3 tablespoons melted clarified butter (or regular butter).

✨ 1 egg white

✨ 1 tablespoon carob extract (optional, but it gives a very slightly sweet taste)

✨ 1 tablespoon vinegar

✨ 1/4 cup water

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All the liquids are mixed together.

I broke off small pieces and rolled them on the counter. It’s very simple. It didn’t fall apart at all. It takes shape immediately. I made a long stick, folded it in half, and joined the ends. I also made a small stick and placed it in the middle. Voila, we have a fork! This one was for my husband; he was dreaming of having a fork.

I just made sticks out of the rest.

I brushed the tops with egg yolk and sprinkled them with nigella seeds and sesame seeds. They baked in a 160-degree convection oven for 25-30 minutes 😍 I left them in the oven overnight, I didn’t put them in any container, they’re crispy right now 😊