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)|
For the dip
|½ ||Lemons, zest and juice|
|2 Tbsp||Chopped coriander|
|1 tsp||Green chilli, chopped|
- Preheat oven to 180C.
- Into a blender, place the nuts, LSA, seeds, salt, oil and water. Blitz until it is starting to stick together like dough.
- Press the mixture on to the tray lined with baking paper and roll until cracker thin. Cut into crackers without cutting right through.
- Bake for 20 minutes. Cool on the tray before breaking into pieces.
- To make the dip, mash the avocado, lemon, garlic, coriander and chilli together in a bowl 10 minutes before serving.
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