This is a great combo for a snack or a light lunch, if you’re in a hurry. The crackers keep for several weeks in an airtight container. The guacamole is best made fresh; it is a powerful way to pack a couple of vegetable portions into your day.
Guacamole – serves 2
1 small tomato
30ml cream cheese
1 tsp lemon juice
2 broccoli florets, pre-cooked
Method: Add all of the ingredients to a small blender and whizz until blended.
Flax crackers – makes 25
1 cup flax seeds
1 cup ground almonds
½ red pepper
2 sun dried tomatoes
½ tsp salt
1 tbsp sesame seeds
Pre heat the oven to 160 degrees
Add the flax and ground almonds into a blender, and blitz into a flour like consistency.
Pour the ‘flour’ into a mixing bowl.
Add the red pepper, sun dried tomatoes, water, egg and salt into the blender. Blitz briefly until the vegetables are finely chopped and the mixture is combined. Pour it into the mixing bowl.
Stir the ingredients well until the mixture forms a dough.
Using the back of a spoon spread the dough thinly onto a lightly oiled baking tray. This takes a little bit of work as the dough can be sticky; spread from the inside out to the edges of the baking tray. I use stoneware which is a flat 38cm x 30cm. If yours is much smaller then consider splitting the dough into two portions.
Sprinkle the sesame seeds over the surface of the dough and lightly press them into the mixture.
Using a blunt knife, run lines down and across the flattened dough to make cracker shapes.
Bake for 35 minutes then remove the tray and place it on a heatproof mat. Using a palette knife loosen the crackers from the tray and turn them over. Return to the oven for a further 5 minutes and then turn the heat off. Once cooled keep in an airtight container in the fridge.