Best-selling cookbook author Lee Holmes, author of Supercharged Food: Eat Clean, Green and Vegetarian has shared her Muchos Nachos recipe with Noosa Today readers.
Muchos Nachos
Nachos are the ultimate chopping-board meal. Scatter chips in a basket, then decorate your board with small bowls of diced tomatoes and cucumber, cashew sour cream and creamy avocado dressing, ready for a free-for-all. Serves 3-4.
To veganise: Substitute the egg with three tablespoons ground or whole chia or flaxseeds soaked in 125 ml of water for 15 minutes.
Ingredients
2 tomatoes, diced.
1 cucumber, diced.
Cashew sour cream.
Creamy avocado dressing.
Coriander sprigs, to serve.
Nachos chips
100 g (3.5 oz/1 cup) almond meal.
1 large organic egg.
1 teaspoon turmeric.
1/4 teaspoon cumin.
1/4 teaspoon coriander.
1 teaspoon grated orange zest.
1 teaspoon Celtic sea salt.
Method
To make the chips, preheat the oven to 180 degrees Celcius.
Place all the chip ingredients in a large bowl and mix with a wooden spoon to form a dough.
Place the dough on a clean work surface between two pieces of baking paper. Roll the dough out until it is 2mm thick.
Remove the top piece of baking paper and transfer the dough and bottom piece of baking paper to a baking tray. Using a sharp knife, deeply score the dough every 3cm then do the same in the opposite direction so you form squares.
Bake in the oven for 12 minutes.
Allow to cool before breaking them apart. To assemble the nachos, place the nachos chips on a chopping board, and top with the remaining ingredients.
Any leftover chips will keep in an airtight container for up to three days.
