Healthy Christmas Recipe Special
Flaxseed Crackers and Avocado Dip
Makes about 40 crackers. These are a wonderful gluten-free snack inspired by Sarah Britton’s Detox.
- 1 cup of soaked flaxseeds (linseed) plus 1 cup of water
- 1 cup ground flaxseeds (linseed)
- 1/2 cup of toasted sesame seeds
- 1 small carrot
- 1 tab finely chopped fresh rosemary
- 2 tab olive oil
- 1/4 cup of tamari
- 1/4 cup of water (if needed)
In a large bowl, combine the flaxseed with 1 cup of water and allow to sit for at least an hour. Grind the 3/4 cup of flaxseed in a coffee grinder or blender. Add to the large bowl with the flaxseed gel. Add the tamari and mix well.
In a dry skillet over medium heat, lightly toast the sesame seeds until fragrant. Add the sesame seeds to the bowl.
Finely grated the carrot, and add to the seed mixture, with the rosemary and olive oil and fold to combine. Add the extra water if needed. Mix well. Pre-heat the oven to 150 degrees C/300 F.
Divide the mixture into three equal batches and turn out one batch onto a piece of parchment paper on a flat baking tray. Using a spatula spread the mixture out as evenly as you can. Place another piece of parchment on top of mixture and using a rolling pin, flatten the dough until as thin as possible (about three linseeds deep). Remove the top piece of parchment, score cracker shapes with a knife. Then, repeat with the other dough on another baking tray.
AVOCADO WITH SAUTE FENNEL & MUSTARD SEEDS
The success of this recipe is buying ripe avocados when in season. It is important for the avocados to be perfectly creamy in texture, when they are creamy in texture, they meld with the simplicity and subtleness of the rest of the ingredients.
- 3 ripe avocados
- juice & zest of 1 lemon (lemon zest set aside)
- sea salt
- 1 tsp of ghee/oil
- 1 tspn of black mustard seeds
- 1 large fennel bulb, finely chopped
- salt to taste
- 1/2 cup of finely chopped fresh coriander
Cut each avocado in half, remove the pit, and scoop out the flesh into a bowl. Add the lemon juice and salt. Mash the avocados a bit with a fork, or for big quantities a potato masher works well. Don’t overdo it – you want the mixture to be quite chunky. Set aside.
Heat the ghee in a small pan. When hot, add the mustard seeds and if using, the finely chopped chilli. When the mustard seeds start to spatter and pop add the finely chopped fennel and sauté until it’s soft. Mix in with the mashed avocado. Finely chop the fresh coriander, combining until evenly mixed. Add salt and pepper to taste, and garnish with lemon zest and a drizzle of olive oil. Serve with the flaxseed crackers.