SEED CRACKERS WITH SMASHED AVOCADO

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.