As a kid/teenager, I hated avocado…or so I thought. Its’ bright green, mushy flesh was “ so gross” compared to all the beige, processed foods I was used to. I would claim I was allergic to it so I wouldn’t have to partake. Years later, after moving to California, I quickly realized how popular avocados are in some parts of the world- LA for example: add avocado to any menu item and it instantly becomes “California Style” (omelets, burgers, burritos, you name it!) I still wasn’t having it. I don’t know what finally made me take the plunge, but I am so glad i did.
(recently a trip to Belize lead me to avocado the size of my face- heaven)
Now, two or three years into my love affair with avocado, things are coming along just fine. They have become a staple in my house and in preparing paleo meals thanks to their ability to be used for so many things. They even make a great snack sprinkled with pepper, drizzled with olive oil and eaten with a spoon. And they’re awesome for you!
- contribute good fats to one’s diet, providing 3 grams monounsaturated fat and 0.5 polyunsaturated grams fat per 1-oz. serving.
- are cholesterol- and sodium-free, and more than 50 percent of the fruit’s fat content comes from monounsaturated fat (-avocadocentral.com)
Unfortunately, I would very often make toast to be topped with that avocado. It was one of my go-to snacks or light meal if I was in a hurry.
Since discovering paleo and a more natural way of living we have tried many different versions of breads, crackers and tortillas using more paleo friendly ingredients. Most have been perfect for curbing that bread mouthfeel and taste. These crackers that I am using to eat my perfectly ripe avocado are quick, simple, and give you a great avocado to mouth transportation vehicle if your spoon needs a break- not to mention they only contain a few ingredients and can be customized to fit your taste.
Many versions of coconut flour crackers exist- I’ve tried many in the past with success and luckily winged these last night using similar ingredients and was pretty happy with the final product:
- 1/4 cup coconut flour (click here for it!)
- 1/8 cup (2 tbsp) flax seeds
- 1 large egg 2 tbsp water (more if your dough is drier)
- seasonings and herbs of your choice
- Preheat oven to 375*
- Mix your coconut flour, flax seeds and seasoning in a medium sized bowl. Make sure there are no clumps in your flour (I used dried rosemary, garlic, pepper and a tiny pinch of a really nice sea salt in my crackers. I go heavy on the seasonings but this part is up to you. Get creative!)
- Scramble your egg and add to your dry ingredient bowl and mix.
- Add the tbsp of water and mix. If dough isn’t forming, slowly add more until you can ball the mixture with your hands.
- Roll mixture out as evenly as possible on a greased baking sheet or parchment paper.- the crackers will cook more evenly if thickness is uniform, but I don’t worry too much about this part- the edges always seem to get a little more crispy anyways. The edges will also look a little broken- don’t worry, these aren’t the most uniform looking crackers.
- Bake for about 15-25 minutes, depending on how crispy you want your crackers (or how thick you patted. Mine seemed to do best at 25, flipping after 20. After cooling for a few, break into whatever size pieces you like- or while still hot, cut where you want to break them and cool.
Like I said, these aren’t perfect (a little messy and crumbly) but they are tasty, and a great way to enjoy one of my “if you were stranded on a deserted island with only 3 foods,” pick.
I think this recipe could also be great for a quick semi sweet snack, by adding some cacao, cinnamon and agave (and leaving out the other seasonings.) So, give these a try sometime and let me know what you think! If you have your own cracker recipe, share it -I’m always on the lookout to try new ones!