Servings:
6
Prep time:
20
Cooking time:
10
INGREDIENTS
- For the crackers:
- - 250 g of chickpea flour
- - 45 g of brown rice flour
- - 50 g of margarine
- - salt
- For the cream:
- - 2 avocados
- - 8 tablespoons of soybean, yoghurt
- - parsley
- - 0.50 lemon juice
- - salt
- - pepper
- - pink pepper
INSTRUCTIONS
- Gather in a bowl the chick pea flour, the rice flour, the margarine and a pinch of salt, then gradually pour in about 85 ml of warm water and work until you get a soft dough (if necessary add more rice flour).
- Divide the dough into 2-3 pieces and roll each thinly with a rolling pin arranging it between 2 sheets of baking paper and obtaining a thickness of a few millimeters. Then prick the surfaces of the sheets with a fork.
- Reduce the sheets into strips of about 2 x 10 cm width with a toothed wheel, sprinkle with a little salt and transfer them (without moving them from the baking sheet on which they are laid) in the oven at 200 ° C for 10 minutes, until they are golden and crispy. Let them cool completely before removing from the paper.
- Prepare the cream. Peel and slice the avocado into cubes and arrange them in a blender, add the lemon juice, soy yogurt, chopped parsley or chives, a pinch of salt and pepper. Blend until you have a very smooth and homogeneous cream.
- Divide the cream in many single-portion cups decorating them with some pink pepper berry. Keep them in the refrigerator until ready to serve them with the chickpea crackers.
