Tex-Mex food is one of the best parts of life in Texas. When you are on the yeast-free eating program, there are several types of Tex-Mex food you can still enjoy, and guacamole is one of them. Here is a flavorful, traditional guacamole recipe for your Cinco De Mayo party that will keep you feeling great and on track for yeast-free. Also, it’s harder to find something to eat the guacamole with when you are on yeast-free (most chips are not allowed), so here is a new Yeast-Free Cracker Recipe to go with it. 

The avocado in the guacamole is a good source of anti-inflammatory fatty acids like omega 3 and omega 6. These help with pain management, heart health and support healthy skin and hair. The jalapeno, if you chose to add it, is a great way to boost metabolism. The garlic powder is a good antioxidant to add to your eating plan, which helps support lower cancer and heart disease risk. No wonder we already love guacamole! 

Cinco De Mayo Guacamole

 Ingredients:

  • 2 large avocados
  • 1 small white onion
  • 2 small Roma tomatoes
  • 1 tablespoon small chopped cilantro
  • 1 small lime
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 tablespoon fresh diced jalapeno (optional- depending upon spice preference) 

Directions: 

  1. Wash all vegetables.
  2. Peel, seed and mash avocados, and place in medium bowl.
  3. Dice onions and tomatoes and add to bowl.
  4. Dice cilantro and add to bowl.
  5. Juice 1 lime and add juice to bowl.
  6. Add garlic powder, diced jalapeno (if desired), and salt to taste.
  7. Mix it all together and chill in refrigerator for 30 minutes to an hour before serving. This is to let the avocado absorb the other flavors. 

Yeast-Free Crackers

Ingredients:

  • 1 cup almond flour
  • ½ cup coconut flour
  • ½ cup ground flax
  • 1 teaspoon salt
  • 2 teaspoon xantham gum
  • 2 teaspoon grape seed oil
  • 4 tablespoons organic coconut oil
  • ½ cup filtered water (or more as needed)

Directions: 

  1. Preheat oven to 400 degrees.
  2. Combine flours, salt and xanthan gum in medium bowl and mix well.
  3. Add oils and mix with a fork until crumbly.
  4. Add water to smooth texture, but dough should not be sticky. If it gets sticky, add more flour.
  5. Pat dough into a ball and place ball between a sheet of parchment and a piece of wax paper. Make sure the parchment paper is on the bottom.
  6. Roll out the ball into a circle (or square, whichever shape works best for your pan) until it’s 1/8th inch thick.
  7. Place dough onto pan with the parchment paper side down. Pull wax paper off the top. Use a pizza cutter to cut dough into small squares (maybe 1 inch by 2 inches). And then use a fork to make prick marks. Sprinkle with additional salt if desired.
  8. Bake for 12-16 minutes. Cool, break apart and then enjoy them with the guacamole.

 Enjoy!