Homemade Vegan Capsicum Dip & Gluten Free Crackers

Capsicum Dip (Gluten-Free and Vegan)

Ingredients:

– 2 capsicums

– 1/2 eggplant

– 2 garlic cloves

– Drizzle of olive oil

– Salt and pepper to taste

Method:

1. Preheat your oven to 180°C. Wash and chop the capsicums and eggplant into large chunks. Place them on a lined baking tray along with the unpeeled garlic cloves.

2. Roast in the oven for 30 minutes, or until the vegetables are soft and slightly charred.

3. Once done, transfer the roasted vegetables to a bowl and cover with cling film (glad wrap) to let them sweat. This will make it easier to peel off the skins.

4. Peel the skins off the capsicums, eggplant, and garlic. Place the peeled vegetables in a food processor.

5. Drizzle with olive oil, season with salt and pepper, and blend until smooth.

6. Let the dip cool before serving.

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Gluten-Free and Vegan Crackers

Ingredients:

– 1 1/2 cups of blanched almond flour

– 2 tablespoons of water

– 1 tablespoon of seasoning of your choice (e.g., sea salt, herbs, or spices)

Method:

1. Preheat your oven to 180°C. In a bowl, combine the almond flour, water, and your chosen seasoning. Mix until a dough forms.

2. Roll out the dough on a board until it’s flat and even.

3. Cut the dough into small squares and place them on a lined baking tray.

4. Bake for 15-20 minutes, or until the crackers are golden brown.

5. Allow the crackers to cool completely before serving.