To make the avocado dip:
Mix the avocado, smoked paprika, tahini and lime juice until smooth.
For the flax seed crackers:
Preheat the oven to 100C
Mix all the ingredients in a bowl and let it thicken for 15 minutes.
Spread the mixture onto a baking paper lined roasting tray, pressing down using the back of a spoon. Bake for 1 hour and a half until crisp – keep checking as ovens can vary. Turn off the heat and let them cool in inside the oven.
When cool, cut up the crackers into even rectangles…or squares, whichever you prefer.
Serve with the dip and enjoy!
Images: Lucy Richards Photography