Gluten-Free Crispbread with Avocado

Craving a wholesome, gluten-free snack that’s equal parts nutritious and delicious? Look no further than this Gluten-Free Crispbread with Avocado! Packed with a nourishing blend of seeds — sunflower, pumpkin, chia, and sesame — and bound together with fiber-rich psyllium husk, this crispbread bakes to golden perfection for a satisfyingly crunchy bite. Topped with creamy, zesty smashed avocado enhanced with a hint of lemon and red pepper flakes, this recipe is an irresistible fusion of textures and flavors. Perfect as a snack, appetizer, or light brunch idea, it’s not only gluten-free but also brimming with heart-healthy fats and plant-based goodness. Quick to assemble and deeply satisfying, this crispbread is destined to become a staple in your recipe repertoire!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 8

Ingredients

• 1 cup Gluten-Free Rolled Oats
• 0.25 cup Sunflower Seeds
• 0.25 cup Pumpkin Seeds
• 2 tablespoons Chia Seeds
• 2 tablespoons Sesame Seeds
• 2 tablespoons Psyllium Husk Powder
• 1 teaspoon Salt
• 1 cup Water
• 1 large Avocado
• 1 tablespoon Lemon Juice
• 0.5 teaspoon Red Pepper Flakes
• 0.25 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 1 tablespoon Olive Oil

Directions

Step 1

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine the gluten-free rolled oats, sunflower seeds, pumpkin seeds, chia seeds, sesame seeds, psyllium husk powder, and salt.

Step 3

Add the water to the dry ingredients and stir until well combined. Let the mixture sit for about 10 minutes to allow the psyllium husk to absorb the moisture and bind the mixture together.

Step 4

Spread the mixture evenly onto the prepared baking sheet, pressing it down with a spatula to about 1/4 inch thickness.

Step 5

Bake in the preheated oven for 30 minutes. Remove from the oven, score into individual pieces with a sharp knife, and carefully flip each piece over.

Step 6

Bake again for an additional 30 minutes, or until crisp and golden brown.

Step 7

Remove from the oven and let cool completely on a wire rack.

Step 8

To prepare the avocado topping, cut the avocado in half, remove the pit, scoop out the flesh into a bowl, and mash it with a fork.

Step 9

Add lemon juice, red pepper flakes, salt, and black pepper to the mashed avocado and stir until well mixed.

Step 10

Drizzle olive oil over the cooled crispbread pieces and top with a generous spoonful of avocado mixture.

Step 11

Serve immediately as a delicious gluten-free snack or appetizer.

Nutrition Facts

Serving size	(686.8g)

Amount per serving	% Daily Value*
Calories	1442.2

Total Fat 101.4g	0%
Saturated Fat 14.6g	0%
Polyunsaturated Fat 32.9g
Cholesterol 0mg	0%
Sodium 3000.3mg	0%
Total Carbohydrate 115.6g	0%
Dietary Fiber 53.2g	0%
Total Sugars 5.7g
Protein 38.7g	0%

Vitamin D 0IU	0%
Calcium 306.5mg	0%
Iron 12.7mg	0%
Potassium 2222.8mg	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: 59.7%

Protein: 10.1%

Carbs: 30.2%