Whole30 Traditional Stokbrood
Elevate your campfire or grill experience with this Whole30 Traditional Stokbrood recipe, a healthy twist on the classic Dutch bread-on-a-stick. Made with nutrient-rich almond flour, gluten-free tapioca, and coconut flours, this bread is light, fluffy, and entirely Whole30-compliant. The easy-to-make dough is wrapped around skewers and grilled to golden perfection, giving it a rustic charm and smoky flavor that pairs beautifully with roasted vegetables or grilled proteins. With just 15 minutes of prep and cook time, this fun and interactive recipe is perfect for outdoor gatherings or family dinners. Whether you're following a Whole30 lifestyle or just looking for a unique bread alternative, this stokbrood is a must-try!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Tapioca flour
- 2 tablespoons Coconut flour
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Sea salt
- 1 Egg
- 0.25 cups Coconut milk (unsweetened, full fat)
- 1 tablespoons Apple cider vinegar
- 1 tablespoons Extra virgin olive oil
- 4 Wooden sticks or skewers (for cooking)
Instructions
In a medium mixing bowl, combine almond flour, tapioca flour, coconut flour, baking soda, and sea salt. Stir well to ensure the dry ingredients are evenly distributed.
In a separate small bowl, whisk together the egg, coconut milk, apple cider vinegar, and olive oil until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or spatula until a dough forms. The dough should be soft but hold together without being sticky. If it feels too sticky, add a small amount of coconut flour (1 teaspoon at a time) until the texture is manageable.
Divide the dough into four equal portions. Roll each portion between your hands into a long, snake-like shape about 12-15 inches in length and 1 inch thick.
Carefully wrap each dough strand around a wooden stick or skewer, starting at one end and working your way down in a spiral. Pinch the ends lightly to secure the dough in place.
Preheat a campfire, grill, or stovetop griddle to medium heat. Hold or place the skewered dough over the heat source, turning slowly and consistently to allow for even cooking.
Cook for approximately 12-15 minutes, or until the stokbrood is golden brown on the outside and cooked all the way through. The bread should feel firm but slightly springy to the touch.
Allow the stokbrood to cool for a minute or two before serving. Enjoy as is, or pair with compliant dipping sauces, roasted vegetables, or grilled proteins for a satisfying Whole30 meal.
Nutrition Facts
Calories |
1451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 1916 mg | 83% | |
| Total Carbohydrate | 97.9 g | 36% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 10.4 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 357 mg | 27% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 334 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
