Guacamole with Beetroot and Rosemary CrackersServes 4-66 Plant Points
Snacks


Guacamole with Beetroot and Rosemary Crackers


Serves 4-6

6 Plant Points

Energy Boosting

I try and get avocado into everything. This guac (pictured overleaf) has a nice kick to it from the cayenne and chilli, and the lime adds a Mexican vibe. Spread this over everything: it's great on toast in the morning, too. As for the crackers, I struggle to find good-quality crackers that aren't laden with wheat and sugar - these are simple to make, and oh-so-tasty. Dip them in everything!

Ingredients:

Guacamole


  • 2 avocados

  • 2 limes

  • good pinch sea salt

  • 1 tsp chilli flakes

  • pinch cayenne pepper, to taste

  • 1 tbsp extra virgin olive oil

Crackers


  • 1 small beetroot

  • 150g rice flour, buckwheat flour or ground almonds

  • 1 tbsp dried rosemary

  • 1 tsp salt

  • 1 tsp freshly ground black pepper

  • 2 free-range eggs

  • 3 tbsp olive oil

Method:

  1. To make the Guacamole - Slice open the avocados and scoop out the flesh. Put the rest of the ingredients apart from the extra virgin olive oil into a bowl, and gently mash with a fork.

  2. Drizzle over the extra virgin olive oil, and serve sprinkled with extra cayenne if you like.

  3. To make the crackers -  Preheat the oven to 180°C/350°F/Gas mark 4. Peel and grate the beetroot and squeeze 1 tablespoon of juice from the gratings into a bowl.

  4. Put the flour or ground almonds, beetroot juice, rosemary, salt and pepper into a bowl, and mix together.

  5. Put the eggs and oil in a separate bowl and whisk them together. Pour this into the dry mixture, and massage until it forms a dough. If it is too dry, add a little water.

  6. Grab some baking paper and use it to line a large, flat baking sheet, then cut out another strip of baking paper the same size. Place the dough between the two sheets of baking paper and, with a rolling pin, roll it out in a 30cm square.

  7. Cut the dough into 24 rectangular crackers with a sharp knife. Use the knife to wedge thin gaps between the crackers so they cook separately.

  8. Bake for 15 minutes until golden and crispy. Flip them halfway through to ensure even cooking.