Gluten-Free Crispbread with Avocado
Embrace wholesome goodness with this Gluten-Free Crispbread with Avocado recipe, a perfect combination of crunchy and creamy textures. Made from a nourishing blend of gluten-free rolled oats, sunflower seeds, pumpkin seeds, and chia seeds, this homemade crispbread is not only gluten-free but also packed with fiber and protein thanks to the addition of psyllium husk powder. The oven-baked crispbread pairs beautifully with a vibrant, zesty avocado topping infused with fresh lemon juice, a pinch of red pepper flakes, and a drizzle of olive oil for a burst of flavor. Ideal as a healthy snack or appetizer, this recipe is easy to prepare, satisfying, and entirely free from gluten, making it a crowd-pleaser for anyone seeking a nutritious gluten-free treat.
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Recipe Information
Ingredients
- 1 cup Gluten-Free Rolled Oats
- 0.25 cup Sunflower Seeds
- 0.25 cup Pumpkin Seeds
- 2 tablespoons Chia Seeds
- 2 tablespoons Sesame Seeds
- 2 tablespoons Psyllium Husk Powder
- 1 teaspoon Salt
- 1 cup Water
- 1 large Avocado
- 1 tablespoon Lemon Juice
- 0.5 teaspoon Red Pepper Flakes
- 0.25 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 1 tablespoon Olive Oil
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the gluten-free rolled oats, sunflower seeds, pumpkin seeds, chia seeds, sesame seeds, psyllium husk powder, and salt.
Add the water to the dry ingredients and stir until well combined. Let the mixture sit for about 10 minutes to allow the psyllium husk to absorb the moisture and bind the mixture together.
Spread the mixture evenly onto the prepared baking sheet, pressing it down with a spatula to about 1/4 inch thickness.
Bake in the preheated oven for 30 minutes. Remove from the oven, score into individual pieces with a sharp knife, and carefully flip each piece over.
Bake again for an additional 30 minutes, or until crisp and golden brown.
Remove from the oven and let cool completely on a wire rack.
To prepare the avocado topping, cut the avocado in half, remove the pit, scoop out the flesh into a bowl, and mash it with a fork.
Add lemon juice, red pepper flakes, salt, and black pepper to the mashed avocado and stir until well mixed.
Drizzle olive oil over the cooled crispbread pieces and top with a generous spoonful of avocado mixture.
Serve immediately as a delicious gluten-free snack or appetizer.
Nutrition Facts
Calories |
1442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.4 g | 130% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 32.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3000 mg | 130% | |
| Total Carbohydrate | 115.6 g | 42% | |
| Dietary Fiber | 53.2 g | 190% | |
| Total Sugars | 5.7 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2223 mg | 47% | |
*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.
