RECIPE OF THE DAY -perfect for this weekend when friends drop in for drinks. GUACAMOLE With beetroot crisps Ingredients... 1 1/2 Avocado (smashed) 1/4 Red onion (finely diced) 1 tsp Ground cumin 1 tsp Fresh red chilli (finely diced) 1 tbsp Lemon juice 1 tbsp Fresh coriander (roughly chopped) 2 tbsp Coconut milk Celtic sea salt (to taste) Ground black pepper (to taste) MASH ALL TOGETHER AND THERE U HAVE IT!! For the beetroot crisps – Crispy Baked Beet Chips – Gluten-free + Vegan 3-4 medium beets (or 6-8 small beets), peeled and sliced thinly about 1/16 – 1/8 inch – using a mandoline slicer is the best and easiest way to do this 1 tablespoon olive oil or coconut oil. Sea salt to tasteFeel free to add any additional seasonings that you wish * Preheat oven to 350º F. Toss beets slices with oil in a medium sized bowl until they are all well coated and lay them flat in a single-layer on a rimmed baking sheet (bake in multiple batches, if necessary). Bake for 20-30 minutes, until chips are crispy. Check after about 15 minutes since the time will vary based on thickness of chips and how dark your baking pan is, mine took about 30 minutes since my baking pan was really light in color. The second batch I made was on a much darker baking pan and they cooked up much quicker. Sprinkle a little sea salt over top when you take them out. Transfer to a wire rack and they will crisp up a bit more as they cool. * Play around with adding in different spices and herbs. I made one batch with some fresh rosemary, another with some onion powder and then just a plain batch, all were very good. such a great healthy dip and crisp recipe! enjoy it :) LB x
Posted on: Fri, 23 Aug 2013 07:39:30 +0000
Trending Topics
Recently Viewed Topics
© 2015