Low Sodium Crispbread with Avocado
Elevate your snack game with this wholesome and satisfying Low Sodium Crispbread with Avocado. This recipe combines a medley of nutrient-rich seeds, whole wheat flour, and rolled oats to create crisp, golden bread that’s baked to perfection without excess salt. Topped with creamy avocado mashed with zesty lemon juice and sprinkled with fresh herbs, every bite is packed with flavor and healthy fats. Perfect for brunch, an afternoon snack, or as a guilt-free appetizer, this easy-to-make crispbread pairs crunch with freshness, making it a heart-healthy treat. Whether you're looking for a low-sodium alternative or simply love nutritious recipes, this dish balances simplicity, taste, and wellness beautifully!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 0.5 cup Whole wheat flour
- 2 tablespoons Chia seeds
- 2 tablespoons Sesame seeds
- 0.25 cup Sunflower seeds
- 0.25 cup Pumpkin seeds
- 1 tablespoon Ground flaxseeds
- 1 cup Water
- 2 tablespoons Olive oil
- 2 medium Avocado
- 1 tablespoon Lemon juice
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 2 tablespoons Chopped fresh herbs (e.g., cilantro, parsley)
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, whole wheat flour, chia seeds, sesame seeds, sunflower seeds, pumpkin seeds, and ground flaxseeds. Mix well.
Add the water and olive oil to the dry ingredients and stir until a sticky dough forms.
Spread the dough evenly across the prepared baking sheet, pressing down firmly with your hands or the back of a spoon to ensure a thin and even layer, about 1/8 inch thick.
Bake in the preheated oven for 30 minutes. Remove from the oven, carefully flip the crispbread over, and bake for an additional 25-30 minutes, or until golden brown and crisp. Allow it to cool completely on a wire rack.
While the crispbread is cooling, prepare the avocado topping. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
Add the lemon juice, ground black pepper, and crushed red pepper flakes (if using) to the avocado. Mash everything together with a fork until smooth and well combined.
Once cooled, break the crispbread into pieces of your desired size.
Spread the avocado mixture over the crispbread pieces and sprinkle with chopped fresh herbs to serve.
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.7 g | 171% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 36.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 56 mg | 2% | |
| Total Carbohydrate | 151.4 g | 55% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 4.7 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2892 mg | 62% | |
*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.
