Savoury Breakfast Crackers with Avocado & Microgreens

Avocado on Fennel & Poppyseed Crackers Recipe

Even a humble home-made cracker can have lovely medicinal properties if you choose healthy ingredients. Once you’ve made these crackers for the first time, the dough really is a blank canvas for you to add your favourite herbs, spices or seeds to make them your own.

Avocado on Fennel & Poppyseed Crackers Recipe

By: Lee Holmes

These savoury breakfast treats prove that even humble homemade crackers can have medicinal properties if you choose healthy ingredients.


Servings

3

Prep time

Cook time

Recipe

GF, V


Ingredients

  • Fennel & Poppyseed Crackers (Makes 15–30)
  • 3 cups almond meal
  • ½ cup poppyseeds
  • 1 tbsp fennel seeds
  • 1 tsp lemon zest
  • ½ tsp sea salt
  • 1 egg
  • 1½ tbsp extra-virgin olive oil
  • Toppings
  • 3 avocados, sliced
  • 1 small cucumber, sliced
  • Handful rocket
  • Handful microgreens
  • ½ cup goat’s cheese, crumbled

Method


  • Preheat the oven to 175ºC and grease a baking tray.
  • Combine the almond meal, poppyseeds, fennel seeds, lemon zest and salt in a bowl.
  • Whisk the egg in a separate bowl, then slowly add the olive oil in a thin stream while still whisking.
  • Pour the egg mixture into the dry ingredients and mix to form a firm dough. If it is too dry to roll out, mix in a dash of filtered water.
  • Roll the dough out on a sheet of baking paper to a thin rectangle approx. 35cm × 25cm. Place the prepared baking tray face down over the top, then flip so the dough is in the middle and the paper on top. Peel off the baking paper and cut the dough into squares using a sharp knife.
  • Bake for 12–15 mins, until crisp. Allow to cool completely before serving. Store in an airtight container for 3–4 days.
  • To assemble, evenly divide avocado slices and place onto the crackers.
  • Add slices of cucumber then top with rocket, microgreens and crumbled goat’s cheese to serve.
  • Tip: Crackers can be pre-made or, if you don’t have time, opt for a keto-friendly seeded cracker for this recipe.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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