SEED CRACK­ERS WITH SMASHED AVO­CADO

Woman’s Day (Australia) - - Food to Love -

SERVES 4 PREP + COOK 1½ HOURS

1 cup long-grain brown rice 2 ½ cups wa­ter, plus 2 cups ex­tra 1 cup tri-colour quinoa 2 cups wa­ter, ex­tra ¼ cup se­same seeds ¼ cup lin­seeds ¼ cup chia seeds ¼ cup sun­flower seeds 1 tbsp chopped le­mon thyme 1 tbsp chopped oregano 1 tbsp chopped rose­mary 1 tsp cracked black pep­per 2 tsp onion pow­der 2 medium av­o­ca­dos 2 tbsp le­mon juice 1 tbsp chia seeds, ex­tra 90g snow pea shoots

1 Pre­heat oven to 180°C. 2 In a small saucepan, bring brown rice and wa­ter to boil. Re­duce heat to low, sim­mer, un­cov­ered, 25 mins or un­til most of the wa­ter has evap­o­rated. Re­move from heat, stand, cov­ered, 10 mins. Fluff with a fork, spread out over an oven tray. Cool.

3 In same saucepan, place quinoa and ex­tra wa­ter and bring to boil. Re­duce heat to low, sim­mer, un­cov­ered, 10 mins or un­til most of the wa­ter has evap­o­rated. Re­move from heat, stand, cov­ered, 10 mins. Fluff with a fork and spread out over an oven tray. Cool.

4 Process rice with half the quinoa to a coarse paste and trans­fer to a large bowl. Add re­main­ing quinoa, seeds, herbs, pep­per and onion pow­der, sea­son. 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 to 1mm thick, or as thin as pos­si­ble. Dis­card plas­tic, trans­fer paper back onto the tray. Re­peat with re­main­ing dough. Score crack­ers into 5cm x 10cm tri­an­gles.

6 Bake 20 mins. Cover crack­ers with a sheet of bak­ing paper and a sec­ond tray. Flip crack­ers over onto the sec­ond tray, care­fully re­move lin­ing paper. Re­peat with re­main­ing trays. Cook crack­ers for a fur­ther 20 mins or un­til crisp. Cool.

7 Top with com­bined mashed avo­cado and le­mon juice. Serve with ex­tra chia, snow pea shoots and sumac, if liked.

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