Wherever I can I like to eat clean as much as possible. Yeah, yeah, I know my blog is full of cakes and sweet treats, but, y'know, a little of what you fancy and all that. Sometimes life gets in the way a little though, and it's easy to reach for the beans on toast for lunch and pasta for dinner, but when I do take a little time to think and create, I'm usually pleased with the results I come up with, in not much more time than it would take to pop a jacket spud in the microwave.
This avocado pate is delicious, and so easy to make. It does contain cream cheese, which I'm sure is frowned upon by many in the clean eating world, but as long as you're not cutting out dairy then I think a small amount is fine - it's not as though you would eat the whole pot in one sitting or anything daft like that *ahem*.
I absolutely love Scottish oatcakes and really should make these more, as they're so simple, need very few ingredients, and you can flavour them how you want. Unlike many regular crackers, they are also gluten free, and go perfectly with the avocado pate.
Avocado Pate
1 ripe avocado
juice of 1/2 a lime
100g full fat cream cheese
pinch of chilli flakes (optional)
1 tbsp extra virgin olive oil
- Add all the ingredients to a blender (or you can mash for a more textured pate) & blend until smooth
- Spoon into a ramekin, cover with clingfilm and place in the fridge until needed
Salt & Pepper Scottish Oatcakes
150g oats
freshly ground black pepper
sea salt
2 tbsp extra virgin olive oil- Add the oats to a food processor and blitz until finer
- Add the salt & black pepper (to taste)
- Add the olive oil and pulse until the oats come together
- Roll out onto a sheet on clingfilm until the thickness of a £1 coin
- Cut discs and place onto a baking sheet
- Re-roll and cut the remaining mixture until used up
- Bake in a preheated 180C oven for approx 20 minutes, until crispy and slightly browned
- Allow to cool on a wire rack & store in an airtight container
