How are y’all doing? Christmas is less than a week away so hope all your shopping is done! Mine is all done plus I am going away on a trip tomorrow! A girls’ only trip with my besties:) Yay! Cannot wait! We are going to New Orleans. And I am flying from there straight to Miami where my family will meet me and we will have a short family vacation exploring Florida. Wow, so excited. I have bags to pack and meals to cook. Since I am traveling before my family, I am making some meals for them so that they don’t starve (or eat unhealthy) when I am gone. Plus I need to cook something myself for my air travel since airports are the most unhealthy places to eat in my opinion. Or atleast they don’t have very many paleo options.
So anyways, I have all this stuff to do but what am I doing here baking these crackers?. Well, last night while going to bed, I flipped through a copy of our grocers’ recipe booklet where I saw the picture of these Christmas tree crackers. That recipe was ‘semi-homemade’ using pita chips and hummus dip. But seeing the pretty picture got my paleo mind working overtime to see if I could come up with something similar that would be Paleo and AIP. I had never tried making crackers using cassava flour although I had thought of doing that many a times since I make cassava tortillas/rotis so often. Anyways, today was the day when I gave it a try and pleased to report that they came out perfect – crisp and crunchy.
I thought of making cauliflower hummus but I had just finished up all the vegetables in the fridge since we were going to be away. Luckily I had saved a couple avocados for my salad and so avocado dip it was going to be. And actually that turned out to be perfect – christmas trees are usually green right? lol 🙂 The avocado dip with pomegranate arils ended up not only looking pretty but everything together made for a very tasty appetizer! Go ahead and make this for your Christmas party and impress those guests! Do let me know how they turn out in the comments below.
- 1 ripe avocado
- 1 tbsp lime juice
- pinch sea salt
- 1 tbsp extra virgin olive oil
- 2 tbsp finely chopped cilantro
- 2 tbsp pomegranate arils
- In a large mixing bowl, add the flour, palm shortening and the salt.
- In a sauce pan, heat the water till it begins to boil. Immediately turn heat off and add this hot water to the bowl with the flour. Using a wooden spoon, stir the water into the flour until all flour is wet. Wait for a couple mins for the dough to cool and then using your hands knead dough into a smooth dough. Divide dough into about 8 balls.
- Pre heat oven to 350 deg F. Line a baking tray with parchment paper.
- Flatten each piece of dough and then roll on parchment paper using a rolling pin dusting with cassava flour as needed to about ¼ th inch or less thickness.
- Use a pizza cutter to cut each rolled out tortilla into 6 wedges. Place the wedges onto the tray making sure each piece is separate.
- Bake at 350 Deg F for 22-24 mins until the crackers are crisp when touched. Remove from oven and keep aside.
- Finish making and baking all the crackers (you will get about 48 crackers)
- Peel and remove the pit of the avocado and add to a mixing bowl. Add the lime juice , sea salt and the olive oil. Use a masher and mash to get a hummus like dip.
- Now decorate each baked cracker by spreading one tsp of the dip and then placing the cilantro leaves and pomegranate arils on top. Finish decorating all the baked crackers this way.