Happy Monday Eat Safers.
I hope you all had a wonderful weekend. To be honest with you, I don’t mind Mondays.
It is a new week which means new recipes, fresh ideas and another chance to embrace each day.
Speaking of new recipes, here is something super yummy, super simple and super healthy.
Our ESLW chef Veronica Smith taught me this amazing recipe.
Why buy your own processed crackers when it is super easy to make your own? The ingredient list is half the size and
your insides will thank you. Chestnut crackers taste amazing and you have the added ability to mix and match your toppings and dips.
These are fantastic for kids lunch boxes, the grown ups lunch box or simply to impress at your next dinner party.
The other super cool thing about making your own crackers is that you can choose what size
and shape to make them.
Today i’ve made some mini circle chestnut crackers, topped with avocado and tomato.
Check it out.
140grams gluten-free flour
60 grams organic Chestnut flour
100ml approx of water
2 tablespoons cold pressed Extra virgin olive oil
For chestnut crackers, combine flour, 100ml approx water and a large pinch of salt in a bowl and knead until smooth. Dust the bench with gluten-free flour and knead until it comes together. Your dough is ready to roll when it leaves your finger indent in it. Roll the dough out to approx 4mm-thick, sprinkle with sea salt.(make sure you roll your dough nice and thin). Cut into what ever shape you like (triangles, squares or leave it flat and break up once its cooked). Place on 2 oven trays lined with baking paper and bake, 180c until golden (10-15 minutes). Set aside to cool, serve.
Sometimes I serve this with Huon Aquaculture smoked Salmon and Avocado Aioli