Kale Avocado Chili Dip with Keto Crackers

Ingredients

• 75 g flax seeds
• 75 g pumpkin seeds
• 50 g sesame seeds
• 40 g almond flour (4 tbsp)
• 2 tbsp lightly liquid coconut oil
• Salt
• 3 Avocados
• 200 g kale
• 1 small green chili pepper
• 4 tbsp olive oil
• 1 organic lemon (zest and juice)
• Pepper
• 1 handful watercress (5 g)

Instructions

1. 1.

   Combine seeds, nuts, and almond flour in a bowl, pour 125 ml hot water over them, let sit for 10 minutes. Then add coconut oil, season with salt, and mix well.

2. 2.

   Spread the mixture onto a baking sheet lined with parchment paper to about 5 mm thickness. Bake in a preheated oven at 175 °C (gas: level 2–3) for 25–30 minutes. Remove, cool for 10 minutes, then break into pieces.

3. 3.

   Meanwhile, halve, pit, and scoop avocado flesh into a bowl using a spoon, roughly cube it. Clean kale leaves, pull green stems away, wash, dry, and chop finely. Halve the chili pepper lengthwise, remove seeds, wash, and chop. Combine avocado, kale, and chili with olive oil in a blender, pulse until coarse. Season with salt, lemon zest and juice, and pepper. Transfer dip to a serving bowl, garnish with watercress, and serve with crackers.