• 140 g of maize flour
  • 120 g of sunflower seeds
  • 20 g of California Walnuts
  • 60 ml of extra virgin olive oil
  • 1 and ½ teaspoon of salt
  • 125 ml of water


  • 2 avocados
  • 1 medium tomato
  • A half onion
  • Salt to taste
  • 1 tablespoon of fresh coriander leaves
  • 1 teaspoon of cayenne


  1.  For nachos, preheat the oven to 105°C.
  2. Chop the sunflower seeds and walnuts.
  3. Put all the ingredients of the nachos in a big bowl and mix them with a wooden spoon. Add oil and combine it. Add water little by little, until it can be a dough ball. If it’s wet, continue mixing up until it gets dry.
  4.  Divide the dough in two balls and place one of them between two baking sheets. Using a rolling pin, extend the dough until it has a thickness of 2 mm and mark with a knife the lines to break or separate them.
  5. Retire the baking sheet off the top of the dough and place them in an oven tray. Bake around 10 minutes or until it gets gold. Let it cool and chop. Repeat with the same with the other ball.
  6. For guacamole, cut tomato and onion in little cubes.
  7. Cut avocados, retire the filling and place it in a bowl. Using a fork or a wooden spoon, smash and pour lemon juice so they do not rust.
  8. Add tomato, onion, salt, cayenne and coriander into the bowl. Mix it until smooth.
  9.  Serve it with the walnut nachos.