Dairy-Free Crispbread with Avocado
Elevate your snack game with this wholesome and flavorful Dairy-Free Crispbread with Avocado recipe that's perfect for any time of the day! Crafted from nutrient-rich rolled oats, brown rice flour, and a medley of seeds like chia, sunflower, and pumpkin, these crispbreads are baked to golden perfection for a crunchy, irresistible texture. The creamy avocado topping, enhanced with a zesty splash of lemon juice, spicy red chili flakes, and fresh cilantro, adds a vibrant layer of flavor that's as nutritious as it is delicious. This vegan-friendly recipe is packed with fiber, plant-based protein, and healthy fats, making it an ideal choice for a light lunch, appetizer, or quick snack. Plus, it's ready in under an hour and perfect for prepping ahead. Try this dairy-free crispbread recipe today for a satisfying, healthy twist on a classic pairing!
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Recipe Information
Ingredients
- 200 grams Rolled oats
- 100 grams Brown rice flour
- 50 grams Sunflower seeds
- 50 grams Pumpkin seeds
- 2 tablespoons Chia seeds
- 2 tablespoons Sesame seeds
- 2 tablespoons Flaxseed meal
- 1 teaspoon Sea salt
- 3 tablespoons Olive oil
- 250 milliliters Water
- 2 Ripe avocados
- 1 tablespoon Lemon juice
- 0.5 teaspoon Red chili flakes
- 2 tablespoons Fresh cilantro
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, mix together the rolled oats, brown rice flour, sunflower seeds, pumpkin seeds, chia seeds, sesame seeds, flaxseed meal, and sea salt.
Add the olive oil and water to the dry ingredients, stirring until thoroughly combined. The mixture should be thick and sticky.
Spread the mixture evenly onto the prepared baking sheet, using a spatula to ensure it's about 1/4-inch thick.
Score the mixture into desired sizes for crispbread, as this will make it easier to break apart after baking.
Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and crisp.
Remove from oven and allow to cool completely on a wire rack.
While the crispbread cools, prepare the avocado topping: Peel and pit the avocados, placing the flesh in a small bowl.
Add the lemon juice, red chili flakes, salt, and ground black pepper to the avocados, then mash until smooth but slightly chunky.
Chop the fresh cilantro and fold it into the avocado mixture.
Once the crispbread is cool, break it into pieces along the scored lines.
Serve the crispbread with the avocado topping, spreading a generous amount on each piece.
Nutrition Facts
Calories |
2863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.2 g | 223% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 39.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3575 mg | 155% | |
| Total Carbohydrate | 270.9 g | 99% | |
| Dietary Fiber | 68.2 g | 244% | |
| Total Sugars | 4.7 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 417 mg | 32% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3713 mg | 79% | |
*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.
