These seed and nut crackers are so moreish you don’t really need a topping. Here, however, I have topped them with homemade avocado dip. Another more decadent option is delicious blue cheese and a drizzle of honey. Vary the seeds you use — these crackers can be a good way to use up the annoying dregs you often have left in the bottom of a packet.
For the crackers
| ½ cup | Raw almonds (Main) |
| ¼ cup | LSA (Linseed, Sunflower and Almond mix) (Main) |
| ½ cup | Sunflower seeds (Main) |
| ½ cup | Pumpkin seeds (Main) |
| ¼ tsp | Salt |
| 2 Tbsp | Oil |
| 2 Tbsp | Water |
For the dip
| 1 | Avocado (Main) |
| ½ | Lemons, zest and juice |
| 1 clove | Garlic |
| 2 Tbsp | Chopped coriander |
| 1 tsp | Green chilli, chopped |
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Directions
- Preheat oven to 180C.
- Into a blender, place the nuts, LSA, seeds, salt, oil and water. Blitz until it is starting to stick together like dough.
- Press the mixture on to the tray lined with baking paper and roll until cracker thin. Cut into crackers without cutting right through.
- Bake for 20 minutes. Cool on the tray before breaking into pieces.
- To make the dip, mash the avocado, lemon, garlic, coriander and chilli together in a bowl 10 minutes before serving.
