For the nachos
1½ cups almond flour
½ cup golden flaxseeds, finely ground
2 egg whites
½ tsp salt
2 tsp paprika
For the Mexican salsa
1 avocado, cubed
Handful of coriander leaves, chopped
Handful of cocktail tomatoes, chopped
½ a red onion, chopped
Salt, to taste
Juice of 1 lemon or lime
½ cup grated cheddar
½ cup grated mozzarella
½ cup sour cream
- Heat the oven to 180°C. Pulse the nacho ingredients in a food processor until the mix forms a dough. Divide the dough into 2 halves, then wrap each half with cling wrap and place in the fridge for 30 min.
- Roll each half out as thinly as possible between 2 layers of baking paper. Lift the top piece of baking paper and place the other piece with the dough on it on a baking sheet. Cut into triangles and bake for 15 min until golden and crisp. Remove and cool. Repeat the process with the rest of the dough.
- Combine the salsa ingredients, mixing well.
- Place the nachos on a large baking tray. Sprinkle with cheese and bake until the cheese has melted. Remove and top with the Mexican salsa and serve with sour cream and guacamole.