Seed Crackers with Avocado

Ingredients

• 250 g seeds (ground almonds, crushed flaxseeds, chia seeds, sesame)
• 50 g buckwheat groats
• Salt
• Cayenne pepper
• 0.25 tsp ground cumin
• 2 Avocados
• 3 tbsp Lemon juice
• Pepper
• 1 box watercress

Instructions

1. 1.

   Combine the seeds and buckwheat groats with ¼ tsp salt, a pinch of cayenne pepper, and cumin in a bowl; mix, pour over 250 ml boiling water, and let soak for 30 minutes.

2. 2.

   Spread the seed mixture thinly on a baking sheet and bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 30 minutes. Remove and cool lightly for 5 minutes, then cut or break into 12 pieces and let rest for ~10 minutes.

3. 3.

   Meanwhile halve the avocados, remove pits, lift flesh from the skin, and finely mash with lemon juice. Season with salt, pepper, and cayenne pepper. Wash and pat dry the watercress if desired.

4. 4.

   Spread the cooled seed crackers with avocado purée, sprinkle over pepper, and garnish with watercress.