Prep time: 15 min Cook time: Poke a sweet potato all over with a fork and then bake in the oven for 45-60 min. Servings: Yield: 60 crackers Source: asaucykitchen.com Ingredients: 1 cup I 150g whole almonds 1/2 cup I 100g mashed sweet potato (nothing added to it) 25g Tapioca flour plus more for rolling out the dough 25g brown rice flour 1/2 teaspoon salt 1/2 teaspoon garlic powder 1 tablespoon fresh rosemary, chopped 2 tablespoon olive oil Instructions: 1. Preheat the oven to 160 C (338 F) 2. Add the almonds to a blender or food processor and blend until you reach a sandy but flour-like texture. 3. Transfer the almond meal to a large mixing bowl with the mashed sweet potato, tapioca flour, salt, rosemary and garlic powder. Stir in the olive oil. Mix everything until it all comes together to form a sticky dough. 4. Sprinkle a little more tapioca flour over a large sheet of parchment paper. Place the dough on top of the paper and then place another sheet of parchment paper over the top. Roll out the dough between the paper until it's 3mm thick. 5. Peel back the top piece of paper and cut the dough into 2.5 squares. 6. Transfer the squares to a lined or greased baking sheet. Leave a little bit of space between each square. 7. Transfer the baking sheet to the oven and bake for 10 min or until the tops are golden and edges are crispy. Remove from the oven and let cool for 5-10 minutes.
Learn MorePrep time: 15 min Cook Time: 1 hr Servings: 10 Source: Quitegoodfood.co.nz Ingredients 1 cup sunflower seeds ¾ cup pumpkin seeds ½ cup chia seeds ½ cup sesame seeds (I used a mix of black and white sesame seeds) ¼ cup flaxseed (linseed) 1 teaspoon salt 1 ½ cups water 1 tablespoon dried herbs of your choice (Basil, Thyme) 1 teaspoon chilli flakes (optional) Intructions 1.Preheat oven to 170C (340F) fanbake. 2.Mix all ingredients together and leave for 10-15 minutes for the seeds to soak up the water. 3. Give everything a good stir, then split the mixture over two lined baking trays and spread thinly. The ideal thickness is about 3-4mm. Too thin and the crackers will be very fragile, too thick and they'll be more like a seed cookie than a cracker. 4. Bake for one hour (switching the trays around halfway through), or until golden brown and crisp. If they don't feel crisp after an hour, return to the oven for another 5-10 minutes. 5. Remove from the oven, allow to cool, then break into irregular shards. Store in an airtight container.
Learn MoreIngredients 3 medium ripe hass avocado 1 tablespoon fresh lime juice 1/4 cup red onion, diced 1/4 cup fresh cilantro, loosely packed and stems removed 1/2 teaspoon ground cumin 1/2 - 1 jalapeno, diced with seeds removed, optional 1/2-1 teaspoon sea salt, or to taste Instructions 1. Add the avocado flesh to a small mixing bowl and coat in lime juice. Use a fork or a potato masher to mash up the avocado into a desired consistency (I like leaving behind a few larger chunks but this part is up to you). 2. Mix in the remaining ingredients until combined. Taste and season with additional salt and lime juice as you see fit.
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