Nut-Free Crispbread with Avocado

Crunchy, wholesome, and utterly satisfying, this Nut-Free Crispbread with Avocado recipe is the perfect fusion of texture and flavor. Crafted with a nourishing blend of rolled oats, sunflower seeds, and chia seeds, this crispbread is baked to golden perfection, creating a healthy, nut-free alternative to traditional crackers. Topped with a creamy avocado mash infused with zesty lime, fresh cilantro, and a hint of black pepper, it delivers vibrant citrus and herbaceous notes that complement the crisp base beautifully. Quick to prepare and ideal for snacks, brunch, or a light meal, this recipe is packed with superfood ingredients and bursting with nutritional value. Whether you're catering to nut-free dietary needs or simply seeking a wholesome and flavorful option, this crispbread with avocado topping will become a go-to favorite.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 200 g Rolled oats
• 50 g Pumpkin seeds
• 50 g Sunflower seeds
• 30 g Sesame seeds
• 20 g Brown flaxseeds
• 20 g Chia seeds
• 80 g Whole wheat flour
• 1 tsp Baking powder
• 1 tsp Salt
• 2 tbsp Olive oil
• 240 ml Water
• 2 medium Ripe avocados
• 1 each Lime
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Fresh cilantro

Directions

Step 1

Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper.

Step 2

In a large mixing bowl, combine the rolled oats, pumpkin seeds, sunflower seeds, sesame seeds, brown flaxseeds, chia seeds, whole wheat flour, baking powder, and 1 teaspoon of salt.

Step 3

Add olive oil and water to the dry ingredients and mix until a thick dough forms.

Step 4

Divide the dough in half and place each half between two sheets of parchment paper. Roll out the dough into thin sheets, about 3 mm thick.

Step 5

Carefully transfer the rolled-out dough onto the prepared baking sheets.

Step 6

Score the dough with a knife into rectangles to make it easier to break into pieces after baking.

Step 7

Bake in the preheated oven for 30-40 minutes, or until golden and crisp. Rotate the sheets halfway through baking.

Step 8

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

Step 9

Mash the avocado with a fork until smooth. Stir in the juice of one lime, 0.5 teaspoon of salt, black pepper, and chopped fresh cilantro.

Step 10

Once the crispbread has cooled, break it along the scored lines.

Step 11

Serve the crispbread with a generous dollop of avocado spread on top. Enjoy immediately.

Nutrition Facts

Serving size	(1110.2g)

Amount per serving	% Daily Value*
Calories	2783.9

Total Fat 170.0g	0%
Saturated Fat 24.5g	0%
Polyunsaturated Fat 41.5g
Cholesterol 0mg	0%
Sodium 4066.0mg	0%
Total Carbohydrate 263.2g	0%
Dietary Fiber 78.1g	0%
Total Sugars 5.2g
Protein 88.9g	0%

Vitamin D 0IU	0%
Calcium 473.7mg	0%
Iron 25.5mg	0%
Potassium 3891.3mg	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: 52.1%

Protein: 12.1%

Carbs: 35.8%