When you’re out of guacamole, a magical kind of improvisation has to occur. With summer nights, grilling out, and snacking in mind, we mixed up a fresh take on salsa.
INGREDIENTS
2 1/2 cup gluten-free rolled oats [food process 1 cup of oats]
1/2 cup flax seeds
1 tbsp. cold pressed olive oil
1 tsp. sea salt
1/2 tsp. baking soda
1/2 cup nearly boiling water
Pineapple Salsa
1 cup fresh pineapple [chopped]
1/2 cup red bell pepper [chopped]
1/2 cup onion [chopped]
3 red radishes [chopped]
2 tbsp. cilantro [chopped]
1 tbsp. fresh lime juice
1 tbsp. white wine vinegar
1/2 tsp. sea salt
INSTRUCTIONS
Crackers
Prepare a baking sheet with parchment paper and preheat the oven to 350°. Mix together oats, flax, salt, and baking soda in a medium bowl. [Remember to food process 1 cup of the 2 1/2 cups of oats!]
Add olive oil and mix together.
Add water and mix until a dough forms. Place dough onto baking sheet and spread it out using a rolling pin. [Less than 1/4 inch thick.]
Bake for around 20 minutes or until crispy. Remove and let cool. We broke the sheet into rough pieces but for a more uniform look, you could use a pizza cutter on the dough before baking.
Pineapple Salsa
While the crackers are baking, throw together the salsa. Prepare all of the veggie and fruit ingredients as indicated above and mix it all together in a large bowl. Add the lime juice and vinegar and sea salt and mix it some more
NOTES
The consistency is a little bit like bruschetta, so this sweet salsa requires a sturdy scoop like these crackers but blue corn tortillas chips would work just as well in a pinch!
