Spelt Mountain Bread Nachos with Raw Salsa Topping
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Serves: 4
 
This is a quick, easy and healthy way to enjoy a usually not so healthy dinner. Fresh, low fat but very yummy nachos! This meal is a winner at my place. Even my 5yr old who hates tomato loves it.
Ingredients
  • 1 packet of spelt crackers
  • Spray oil or a few splodges of refined coconut oil
  • Sprinkle of salt or other seasoning
  • 1 tin of organic kidney beans, drained and rinsed
  • ½ a red onion, chopped
  • 3-4 tomatoes, chopped
  • 1 small lebanese cucumber, chopped
  • ½ a red or green capsicum, chopped
  • 1 Avocado, chopped
  • 1 handfull of chopped parsley
  • Juice of ½ a lemon or lime
  • Sprinkle of salt & pepper to taste (or nutritional yeast)
  • *optional:
  • 1 clove of garlic finely chopped
  • ½ cup of greek yogurt
  • 1 cup of grated cheese
  • Handfull of chives
Instructions
  1. Cut the bread into squares or triangles and place onto a greased oven tray.
  2. Spray or add bits of coconut oil to the chips, then season. (I use nutritional yeast, it gives a nice cheesy flavour)
  3. Put into the oven at 180'C until they change to a golden colour.
  4. It doesn't take long, maybe 10 mins
  5. Add the beans and chopped veg together in a big bowl.
  6. Add the parsley, lemon juice, salt & pepper and mix together
  7. Once the chips are done plate them up and add the topping.
  8. Top each serving with a couple of table spoons of the greek yogurt
  9. Sprinkle with a ¼ cup of cheese each
  10. Garnish with some chopped chives or parsley
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2013/05/19/spelt-mountain-bread-nachos-with-raw-salsa-topping/