Low Sodium Crispbread with Avocado

Elevate your snack or light meal with this wholesome and flavorful Low Sodium Crispbread with Avocado recipe. Packed with nutrient-dense ingredients like chia seeds, pumpkin seeds, and ground flaxseeds, this homemade crispbread delivers a satisfying crunch without the excess sodium found in store-bought options. Topped with a creamy, zesty avocado spread infused with fresh lemon juice, ground black pepper, and herbs, this recipe perfectly balances texture and taste. Whether you’re looking for a heart-healthy snack or a quick, plant-based meal, this recipe is a delightful way to enjoy clean and simple flavors. Plus, it’s easy to make ahead and customize with your favorite toppings, making it a versatile addition to any day.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 cup Rolled oats
• 0.5 cup Whole wheat flour
• 2 tablespoons Chia seeds
• 2 tablespoons Sesame seeds
• 0.25 cup Sunflower seeds
• 0.25 cup Pumpkin seeds
• 1 tablespoon Ground flaxseeds
• 1 cup Water
• 2 tablespoons Olive oil
• 2 medium Avocado
• 1 tablespoon Lemon juice
• 0.25 teaspoon Ground black pepper
• 0.25 teaspoon Crushed red pepper flakes (optional)
• 2 tablespoons Chopped fresh herbs (e.g., cilantro, parsley)

Directions

Step 1

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

Step 2

In a large mixing bowl, combine the rolled oats, whole wheat flour, chia seeds, sesame seeds, sunflower seeds, pumpkin seeds, and ground flaxseeds. Mix well.

Step 3

Add the water and olive oil to the dry ingredients and stir until a sticky dough forms.

Step 4

Spread the dough evenly across the prepared baking sheet, pressing down firmly with your hands or the back of a spoon to ensure a thin and even layer, about 1/8 inch thick.

Step 5

Bake in the preheated oven for 30 minutes. Remove from the oven, carefully flip the crispbread over, and bake for an additional 25-30 minutes, or until golden brown and crisp. Allow it to cool completely on a wire rack.

Step 6

While the crispbread is cooling, prepare the avocado topping. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.

Step 7

Add the lemon juice, ground black pepper, and crushed red pepper flakes (if using) to the avocado. Mash everything together with a fork until smooth and well combined.

Step 8

Once cooled, break the crispbread into pieces of your desired size.

Step 9

Spread the avocado mixture over the crispbread pieces and sprinkle with chopped fresh herbs to serve.

Nutrition Facts

Serving size	(845.6g)

Amount per serving	% Daily Value*
Calories	1914.2

Total Fat 133.7g	0%
Saturated Fat 19.3g	0%
Polyunsaturated Fat 36.1g
Cholesterol 0mg	0%
Sodium 55.7mg	0%
Total Carbohydrate 151.4g	0%
Dietary Fiber 53.9g	0%
Total Sugars 4.7g
Protein 53.7g	0%

Vitamin D 0IU	0%
Calcium 326.2mg	0%
Iron 15.7mg	0%
Potassium 2892.2mg	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: 59.5%

Protein: 10.6%

Carbs: 29.9%