When you’re out of avocados and tomatoes [aka – guacamole], a magical kind of improvisation has to occur. With summer nights, grilling out, and and snacking in mind, we mixed up a fresh take on salsa.
INGREDIENTS FOR CRACKERS [MAKES ABOUT 25 CRACKERS]
2 1/2 c. gluten-free rolled oats [food process 1 cup of oats]
1/2 c. flax seeds
1 Tbsp. cold pressed olive oil
1 tsp. sea salt
1/2 tsp. baking soda
1/2 c. nearly boiling water [aka – super freaking hot water]
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″ 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.
INGREDIENTS FOR PINEAPPLE SALSA [makes about 3 cups]
1 c. fresh pineapple [chopped]
1/2 c. red bell pepper [chopped]
1/2 c. 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
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.
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!