Guacamole and Crackers

You’ll love this guacamole recipe. And the home-made flaxseed crackers are a healthful and nutritious way to enjoy avocado during your pregnancy. (It’s worth investing the time to make the crackers…they’re delicious and a healthy pregnancy snack that will keep your blood sugar levels balanced.)

Ingredients

160g golden or brown flaxseeds (linseed)

80g mixed seeds (pumpkin, sunflower, sesame)

1 tsp spice of choice (cayenne, smoked paprika, curry powder, garlic powder, dulse flakes, mixed Italian herbs)

Guacamole

1 avocado, diced

1 red chilli (small), deseeded and finely diced

¼ red capsicum, finely diced

juice from 1 lime

2 tbsp red onion, finely diced

1 garlic clove, crushed

2 tbsp coriander leaves, chopped

1 tbsp olive oil

Method

Soak the flaxseeds and mixed seeds in two separate bowls overnight.

The next morning, drain the flaxseeds. Drain and rinse the mixed seeds. Then add the all seeds to a blender along with ½ teaspoon sea salt and spice. Pulse a few times to break up the seeds (do not blend for too long as you want the seeds to be ground but still a little chunky).

Preheat the oven to 50°C (120°F).

Spread a very thin, even layer of the seed mix on a few baking paper sheets. Bake for approximately 6 hours, turning over after 3 hours to help the drying process. Remove from the oven and allow to cool completely on the baking sheet.

Cut into squares with a knife or break into pieces. The crackers can be stored in an airtight container for 2 – 4 weeks.

Guacamole

To make the guacamole, combine all the ingredients in a small bowl and mix well. Serve immediately with seed crackers. Enjoy.

*This recipe was shared by Pete Evans.