recipes
Gluten-free onion and coriander crackers with tomato quacamole
Serves: 4-6
2017-01-19
Ingredients
For the crackers
- 250g gluten-free flour (Dr. Schar)
- 4 tsp sesame seeds
- 1 tsp baking powder
- ½ tsp salt
- 4 tbsp butter, melted
- 2 tbsp extra virgin oilive oil (Borges)
- 3 green chilli, finely chopped
- 2 tbsp chopped fresh coriander
- 1 large onion, chopped
- Warm water to bind
For the tomato guacamole
- 2 ripe avocados
- 1 clove garlic
- Juice of a lime
- Drizzle extra virgin olive oil (Borges)
- Salt and pepper
- 1 tbsp chopped coriander
- 2 tomatoes, deseeded and diced
Method
To make the crackers, place the flour, baking powder, sesame seeds, salt, melted butter and olive oil into a food processor and blitz together. Add in the chopped green chilli, coriander and chopped onion and continue to blitz with enough warm water to bind together. Roll out onto a floured surface, cut into discs and prick with a fork. Place onto baking sheets and bake at 200`c until lightly golden brown. Meanwhile, to make the guacamole, blitz together the avocados, garlic, lime, extra virgin olive oil and coriander and season well with salt and pepper. Mix in ½ diced tomatoes and place into a serving bowl. Toss over the remaining diced tomatoes, drizzle over a little more oil and serve with the prepared crackers.
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