Seed crackers with smashed avocado

May 16, 2022 (Last Updated: May 18, 2022)
Seed crackers with smashed avocado

Seed crackers with smashed avocado

A simple and healthy recipe to add to your snack list or to enjoy at your lunch time chow down. These delicious homemade Seed crackers with smashed avocado are a great way to stay healthy on the go.

MAKES 50 Crackers | HANDS-ON TIME 30 min | TOTAL TIME 2 hours + cooling

INGREDIENTS

  • 1 cup brown rice
  • 1 cup quinoa
  • ¼ cup sesame seeds
  • ¼ cup flaxseeds
  • 4 Tbsp chia seeds
  • ¼ cup sunflower seeds
  • 1 Tbsp chopped  thyme leaves
  • 3 tsp finely chopped oregano leaves
  • 1 Tbsp  chopped rosemary leaves
  • 1 tsp freshly ground black pepper
  • 2 tsp onion powder
  • 2 avocados
  • 2 Tbsp lemon juice
  • 1 Tbsp chia seeds, extra
  • 90 grams pea shoots
  • Pinch sumac

 

METHOD

PREHEAT oven to 180°C. 

COOK the rice and quinoa in separate pots according to their package directions. Fluff the grains with a fork and spread out over two oven trays to cool.

PROCESS the cooled rice with half the quinoa to a coarse paste. Transfer to a large bowl and add remaining quinoa, seeds, herbs, pepper and onion powder. Season and combine well using your hands. Divide into four portions.

LINE four oven trays with baking paper. Remove one of the pieces of baking paper and flatten a portion of dough over it. Cover with plastic wrap and roll out to 1mm thick with a rolling pin or as thin as possible. Don’t worry if there are holes, these will give the crackers texture and character. Discard the plastic and carefully lift the paper back onto the tray. Repeat with the remaining portions of dough. Cut into rough triangles.

BAKE crackers for 20 minutes. Cover crackers with a sheet of baking paper and a second tray. Holding the hot tray with oven gloves, flip the crackers over onto the second tray and carefully remove the lining paper. Repeat with the remaining trays. Cook crackers for a further 20 minutes or until golden and crisp. Cool on the trays and break into smaller pieces.

TO SERVE, place avocado and juice in a small bowl. Coarsely crush together with a fork and season to taste. Top crackers with avocado mixture, extra chia seeds, pea shoots and a sprinkling of sumac.

 

Seed crackers with smashed avocado

Serves: Makes 50
Prep Time: 30 minutes Total Time: 2 hours + cooling

Ingredients

  • 1 cup brown rice
  • 1 cup quinoa
  • ¼ cup sesame seeds
  • ¼ cup flaxseeds
  • ¼ cup chia seeds
  • ¼ cup sunflower seeds
  • 1 Tbsp. finely chopped lemon thyme leaves
  • 1 Tbsp. finely chopped oregano leaves
  • 1 Tbsp. finely chopped rosemary leaves
  • 1 tsp. freshly ground black pepper
  • 2 tsp. onion powder
  • 2 avocados
  • 2 Tbsp. lemon juice
  • 1 Tbsp. chia seeds, extra
  • 90 grams pea shoots
  • Pinch sumac

Instructions

1

Cook the rice and quinoa in separate pots according to their package directions. Fluff the grains with a fork and spread out over two oven trays to cool.

2

Process the cooled rice with half the quinoa to a coarse paste. Transfer to a large bowl and add remaining quinoa, seeds, herbs, pepper and onion powder. Season and combine well using your hands. Divide into four portions.

3

Line four oven trays with baking paper. Remove one of the pieces of baking paper and flatten a portion of dough over it. Cover with plastic wrap and roll out to 1mm thick with a rolling pin or as thin as possible. Don’t worry if there are holes, these will give the crackers texture and character. Discard the plastic and carefully lift the paper back onto the tray. Repeat with the remaining portions of dough. Cut into rough triangles.

4

Bake crackers for 20 minutes. Cover crackers with a sheet of baking paper and a second tray. Holding the hot tray with oven gloves, flip the crackers over onto the second tray and carefully remove the lining paper. Repeat with the remaining trays. Cook crackers for a further 20 minutes or until golden and crisp. Cool on the trays and break into smaller pieces.

5

To serve, place avocado and juice in a small bowl. Coarsely crush together with a fork and season to taste. Top crackers with avocado mixture, extra chia seeds, pea shoots and a sprinkling of sumac.

Notes

The crackers can be stored in an airtight container for up to 3 weeks. Use these crackers as a base for a savoury tart.

Did you make this recipe? Tag us on Instagram @foodandhomesa!

 

ALSO SEE:https://www.foodandhome.co.za/recipes/whipped-pap-porridge-with-honeyed-nuts-fruit

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