Avocado on Fennel & Poppyseed Crackers Recipe

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.