Soy-Free Crispbread with Avocado
Elevate your snack or breakfast game with this wholesome and satisfying Soy-Free Crispbread with Avocado. Packed with nutrient-dense seeds like flaxseeds, chia seeds, sunflower seeds, and sesame seeds, this crispy delight is both gluten-free and vegan, making it a perfect choice for a variety of dietary needs. These golden-baked crispbreads are flavored with a touch of olive oil and sea salt, providing the perfect foundation for a creamy avocado spread infused with zesty lemon juice, freshly chopped chives, and a hint of black pepper. With minimal prep time and a bounty of crunchy textures, this recipe is a healthy, homemade alternative to store-bought snacks. Serve it with your favorite toppings or enjoy it as is for a light yet nourishing treat!
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Ingredients
- 100 grams Rolled oats
- 30 grams Chia seeds
- 20 grams Pumpkin seeds
- 20 grams Sesame seeds
- 20 grams Flaxseeds
- 30 grams Sunflower seeds
- 250 milliliters Water
- 2 tablespoons Olive oil
- 1 teaspoon Sea salt
- 1 large Avocado
- 1 teaspoon Lemon juice
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh chives
Directions
Step 1
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, combine the rolled oats, chia seeds, pumpkin seeds, sesame seeds, flaxseeds, and sunflower seeds.
Step 3
Add the water, olive oil, and sea salt into the seed mixture and stir until well combined. Let the mixture sit for 10 minutes for the seeds to absorb the liquid and swell.
Step 4
Spread the mixture evenly onto the prepared baking sheet, pressing down to ensure it's compact. Aim for a uniform thickness of about 1/4 inch (0.6 cm).
Step 5
Place the baking sheet in the preheated oven and bake for 30 minutes.
Step 6
Carefully remove the baking sheet from the oven. Slice the dough into the desired size of crispbread using a sharp knife.
Step 7
Return the crispbread to the oven and bake for an additional 20-25 minutes or until golden brown and crispy.
Step 8
While the crispbread is cooling, prepare the avocado topping. Cut the avocado in half, remove the pit and scoop out the flesh into a bowl.
Step 9
Mash the avocado with a fork, then stir in the lemon juice, black pepper, and finely chopped chives.
Step 10
Once the crispbread has cooled to room temperature, spread a generous amount of the avocado mixture on each piece.
Step 11
Serve immediately as a delightful snack or breakfast option.
Nutrition Facts
| Serving size | (715.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1637.4 |
| Total Fat 119.1g | 0% |
| Saturated Fat 16.7g | 0% |
| Polyunsaturated Fat 32.4g | |
| Cholesterol 0mg | 0% |
| Sodium 2374.9mg | 0% |
| Total Carbohydrate 115.7g | 0% |
| Dietary Fiber 47.3g | 0% |
| Total Sugars 3.5g | |
| Protein 45.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 386.5mg | 0% |
| Iron 14.0mg | 0% |
| Potassium 2203.6mg | 0% |
Source of Calories