SEED CRACK­ERS WITH SMASHED AV­O­CADO

PREP + COOK TIME 1 HOUR 30 MIN­UTES SERVES 4 (MAKES 50 CRACK­ERS)

The Australian Women’s Weekly Food Magazine - - Lifestyle Food -

1 cup (200g) long−grain brown rice 2½ cups (625ml) wa­ter

1 cup (200g) tri−colour quinoa 2 cups (500ml) wa­ter, ex­tra

¼ cup (40g) sesame seeds

¼ cup (50g) lin­seeds

¼ cup (35g) chia seeds

¼ cup (35g) sun­flower seed ker­nels 1 ta­ble­spoon finely chopped

fresh lemon thyme

1 ta­ble­spoon finely chopped

fresh oregano

1 ta­ble­spoon finely chopped

fresh rose­mary

1 tea­spoon cracked black pep­per 2 tea­spoons onion pow­der

2 medium av­o­ca­dos (500g) 2 ta­ble­spoons lemon juice 1 ta­ble­spoon chia seeds, ex­tra

90g snow pea shoots pinch sumac, op­tional

1 Pre­heat oven 180°C/160°C fan. 2 Place brown rice and the wa­ter in a small saucepan; bring to the boil. Re­duce heat to low; sim­mer, un­cov­ered, for 25 min­utes or un­til most of the wa­ter has evap­o­rated. Re­move from heat; stand, cov­ered, for 10 min­utes. Fluff with a fork, spread out over an oven tray; cool.

3 Place quinoa and ex­tra wa­ter in same pan; bring to the boil. Re­duce heat to low; sim­mer, un­cov­ered, for 10 min­utes or un­til most of the wa­ter has evap­o­rated. Re­move from heat; stand, cov­ered, for 10 min­utes. Fluff with a fork, spread out over an oven tray; cool.

4 Process the rice with half the quinoa to a coarse paste; trans­fer to a large bowl. Add re­main­ing quinoa, the seeds, the herbs, pep­per and onion pow­der, sea­son; us­ing your hands, com­bine well. Di­vide into four por­tions.

5 Line four oven trays with bak­ing pa­per. Re­move one of the pieces of bak­ing pa­per. Flat­ten a por­tion of dough over pa­per, cover with plas­tic wrap, then roll out with a rolling pin to 1mm thick or as thin as pos­si­ble. (Don’t worry if there are holes; th­ese will give the crack­ers tex­ture and char­ac­ter). Dis­card plas­tic; lift the pa­per back onto the tray. Re­peat with re­main­ing por­tions of dough un­til you have four trays of dough. Score the crack­ers into 5cm x 10cm lengths or tri­an­gles – or leave as whole sheets and break into pieces after bak­ing.

6 Bake crack­ers for 20 min­utes. Cover crack­ers with a sheet of bak­ing pa­per and a sec­ond tray. Hold­ing the hot tray with oven gloves, flip the crack­ers over onto the sec­ond tray; care­fully re­move lin­ing pa­per. Re­peat with re­main­ing trays. Bake for a fur­ther 20 min­utes or un­til golden and crisp. Cool on trays.

7 To serve, roughly smash av­o­cado with a fork in a small bowl with juice; sea­son to taste. Place 4 crack­ers on each of four serv­ing plates; top crack­ers with av­o­cado mix­ture, ex­tra chia seeds, snow pea shoots and sumac.

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