Dairy-Free Crispbread with Avocado

Elevate your snack or breakfast game with this wholesome, Dairy-Free Crispbread with Avocado recipe, a delightful combination of crunchy and creamy textures packed with nutritious ingredients. Made from a blend of rolled oats, brown rice flour, and an assortment of seeds like sunflower, pumpkin, chia, and flaxseed, these crispbreads are gluten-free, rich in fiber, and naturally dairy-free. Topped with a zesty avocado mash infused with fresh cilantro, lemon juice, and a touch of chili flakes, this recipe delivers a perfect balance of crunch, creaminess, and a hint of spice. Ready in under an hour, these homemade crispbreads make an ideal base for simple, healthy snacking or an elegant appetizer. Treat yourself to this nutrient-dense, plant-based dish that’s as satisfying as it is nourishing!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 200 grams Rolled oats
• 100 grams Brown rice flour
• 50 grams Sunflower seeds
• 50 grams Pumpkin seeds
• 2 tablespoons Chia seeds
• 2 tablespoons Sesame seeds
• 2 tablespoons Flaxseed meal
• 1 teaspoon Sea salt
• 3 tablespoons Olive oil
• 250 milliliters Water
• 2 Ripe avocados
• 1 tablespoon Lemon juice
• 0.5 teaspoon Red chili flakes
• 2 tablespoons Fresh cilantro
• 0.5 teaspoon Salt
• 0.5 teaspoon Ground black pepper

Directions

Step 1

Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

Step 2

In a large bowl, mix together the rolled oats, brown rice flour, sunflower seeds, pumpkin seeds, chia seeds, sesame seeds, flaxseed meal, and sea salt.

Step 3

Add the olive oil and water to the dry ingredients, stirring until thoroughly combined. The mixture should be thick and sticky.

Step 4

Spread the mixture evenly onto the prepared baking sheet, using a spatula to ensure it's about 1/4-inch thick.

Step 5

Score the mixture into desired sizes for crispbread, as this will make it easier to break apart after baking.

Step 6

Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and crisp.

Step 7

Remove from oven and allow to cool completely on a wire rack.

Step 8

While the crispbread cools, prepare the avocado topping: Peel and pit the avocados, placing the flesh in a small bowl.

Step 9

Add the lemon juice, red chili flakes, salt, and ground black pepper to the avocados, then mash until smooth but slightly chunky.

Step 10

Chop the fresh cilantro and fold it into the avocado mixture.

Step 11

Once the crispbread is cool, break it into pieces along the scored lines.

Step 12

Serve the crispbread with the avocado topping, spreading a generous amount on each piece.

Nutrition Facts

Serving size	(1078.2g)

Amount per serving	% Daily Value*
Calories	2862.8

Total Fat 174.2g	0%
Saturated Fat 25.5g	0%
Polyunsaturated Fat 39.3g
Cholesterol 0mg	0%
Sodium 3574.7mg	0%
Total Carbohydrate 270.9g	0%
Dietary Fiber 68.2g	0%
Total Sugars 4.7g
Protein 81.1g	0%

Vitamin D 0IU	0%
Calcium 417.0mg	0%
Iron 22.9mg	0%
Potassium 3712.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.7%

Protein: 10.9%

Carbs: 36.4%