Seed and nut crackers with avocado dip

Babiche Martens

These seed and nut crackers are so moreish you don’t really need a topping. Here, however, I have topped them with homemade avocado dip. Another more decadent option is delicious blue cheese and a drizzle of honey. Vary the seeds you use — these crackers can be a good way to use up the annoying dregs you often have left in the bottom of a packet.

For the crackers

½ cup	Raw almonds (Main)
¼ cup	LSA (Linseed, Sunflower and Almond mix) (Main)
½ cup	Sunflower seeds (Main)
½ cup	Pumpkin seeds (Main)
¼ tsp	Salt
2 Tbsp	Oil
2 Tbsp	Water

For the dip

1	Avocado (Main)
½	Lemons, zest and juice
1 clove	Garlic
2 Tbsp	Chopped coriander
1 tsp	Green chilli, chopped

Directions

1. Preheat oven to 180C.
2. Into a blender, place the nuts, LSA, seeds, salt, oil and water. Blitz until it is starting to stick together like dough.
3. Press the mixture on to the tray lined with baking paper and roll until cracker thin. Cut into crackers without cutting right through.
4. Bake for 20 minutes. Cool on the tray before breaking into pieces.
5. To make the dip, mash the avocado, lemon, garlic, coriander and chilli together in a bowl 10 minutes before serving.

More healthy recipes from Angela

• Vietnamese chicken salad
• Corn and courgette fritters