1.   To a large mixing bowl, add all the dry ingredients: the almond flour, the lupin flour, baking powder and baking soda. Whisk well to combine. Pour the egg whites into the bowl and whisk to combine

2.   To a nonstick pan, add the grated mozzarella cheese. Place over medium low heat, stir occasionally until cheese has fully melted. Drop in the sour cream and stir well to combine into a homogeneous mixture. Drop into the bowl with the dry ingredients, and stir well to combine. Let rest 10 minutes

3.   Scoop out 2.6 oz or 75 g of the dough. Knead in your hands then shape into a log. Roll into about 10 inch or 25.4 cm bread sticks. Place onto a parchment lined baking sheet. In a small bowl, add one egg yolk and cream. Whisk well. Brush over the surface of each breadstick

4.   Preheat oven to 400 F or 200 C. Place tray into the middle position of the preheated oven. Bake for 20 – 25 minutes or until golden brown. Remove from oven and transfer the breadsticks to a cooling rack

5.   Store in an airtight container. Will keep well in the refrigerator for 3 to 4 days. Enjoy!