Zesty avocado crush with rosemary crackers
A tasty snack to serve at any time of day – a morning break or afternoon pick-me-up, perhaps?
You could even add some optional fingers foods such as sliced peppers, cucumber and cherry tomatoes.
Rosemary crackers (makes around 24 crackers)
150 g buckwheat flour
1 tablespoon dried rosemary
2 free-range eggs
1 teaspoon of salt
3 tablespoons of coconut oil or butter, melted and cooled.
Pinch cayenne pepper
Extra virgin olive oil
- Scoop out the flesh of the avocados and crush together with a fork adding the lime juice, chilli flakes and cayenne pepper. Drizzle with extra virgin olive oil and add more cayenne as desired. Refrigerate, covered, until needed.
- Preheat oven to 180ᵒC/350◦F/Gas mark 4.
- Add flour, rosemary and seasoning into a bowl and mix.
- Place the oil or butter with the eggs and whisk in a separate bowl.
- Pour this into the dry mixture and kneed into dough. If necessary, add a little water.
- Line a flat baking sheet with baking paper. Cut out another strip of baking paper the same size and place the dough between the 2 sheets and roll out into a 30 cm square, about the thickness of a 50p coin.
- Cut the dough into 24 rectangular crackers with a sharp knife and use the knife to wedge thin gaps between the crackers so they cook separately. Or cut into shapes and transfer to baking paper leaving some space between them.
- Bake for 15-20 minutes until golden and crispy. Flip halfway to make sure they cook evenly.
- Serve with the avocado crush.