Vegan Crispbread with Avocado

Elevate your snack game with this wholesome and vibrant Vegan Crispbread with Avocado recipe, a perfect blend of crunchy, nutty goodness and creamy, zesty avocado topping. Made from scratch with nutrient-rich whole grain rye flour, rolled oats, and an array of seeds like chia, flax, and pumpkin, these crispbreads are baked to golden perfection for a satisfying crunch. The creamy avocado topping, infused with fresh lemon juice, black pepper, and a touch of salt, is paired with juicy cherry tomatoes, fragrant cilantro, and a dash of red chili flakes for a hint of spice. Quick to prepare and entirely plant-based, this recipe is a nutritious, flavor-packed option for breakfast, lunch, or a healthy snack. Serve these delightful crispbreads as a standalone treat or alongside your favorite soup or salad for a truly satisfying meal.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 200 grams Whole grain rye flour
• 50 grams Rolled oats
• 50 grams Sunflower seeds
• 20 grams Chia seeds
• 20 grams Pumpkin seeds
• 20 grams Flaxseeds
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 200 milliliters Water
• 2 Avocados
• 1 tablespoon Lemon juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 100 grams Cherry tomatoes
• 10 grams Fresh cilantro
• 0.5 teaspoon Red chili flakes

Directions

Step 1

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine whole grain rye flour, rolled oats, sunflower seeds, chia seeds, pumpkin seeds, flaxseeds, and 1 teaspoon of salt.

Step 3

Add olive oil and water to the dry ingredients, mixing until you form a dough. It should be sticky but hold together.

Step 4

Spread the dough evenly onto the prepared baking sheet, using a spatula or your hands to press it out to about 1/4 inch thickness.

Step 5

Use a sharp knife to score the dough into squares or rectangles to make it easier to break apart once baked.

Step 6

Bake in the preheated oven for 45 minutes or until crisp and golden.

Step 7

While the crispbreads are baking, prepare the avocado topping. In a bowl, mash the avocados with a fork or potato masher.

Step 8

Mix in lemon juice, 0.5 teaspoon of salt, and black pepper. Stir until the mixture is creamy.

Step 9

Halve the cherry tomatoes and chop the fresh cilantro.

Step 10

Once the crispbreads are done baking, allow them to cool slightly before breaking apart.

Step 11

To serve, spread a generous amount of the avocado mixture onto each piece of crispbread.

Step 12

Top with halved cherry tomatoes, a sprinkle of chopped cilantro, and a pinch of red chili flakes for a bit of heat.

Step 13

Serve immediately and enjoy your delicious vegan crispbread with avocado.

Nutrition Facts

Serving size	(1125.7g)

Amount per serving	% Daily Value*
Calories	2400.4

Total Fat 143.7g	0%
Saturated Fat 19.8g	0%
Polyunsaturated Fat 27.8g
Cholesterol 0mg	0%
Sodium 3605.6mg	0%
Total Carbohydrate 254.2g	0%
Dietary Fiber 82.7g	0%
Total Sugars 9.6g
Protein 57.4g	0%

Vitamin D 0IU	0%
Calcium 400.5mg	0%
Iron 16.9mg	0%
Potassium 4332.1mg	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: 50.9%

Protein: 9.0%

Carbs: 40.0%