Nut-Free Crispbread with Avocado
Elevate your snack game with this wholesome and irresistibly crunchy Nut-Free Crispbread with Avocado topping! Packed with nutrient-dense ingredients like rolled oats, sunflower seeds, pumpkin seeds, and chia seeds, this crispbread offers a hearty texture without the use of nuts, making it a perfect option for allergy-friendly snacking. The crispbread is baked to golden perfection and topped with a creamy avocado spread infused with fresh lime juice, black pepper, and cilantro for a zesty, refreshing flavor. This recipe is easy to prepare and delivers both versatility and health benefits, making it ideal for meal prep, light lunches, or crowd-pleasing appetizers. Whether you’re looking for a vegan, nut-free, or fiber-rich option, this crispbread paired with avocado hits all the marks!
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Recipe Information
Ingredients
- 200 g Rolled oats
- 50 g Pumpkin seeds
- 50 g Sunflower seeds
- 30 g Sesame seeds
- 20 g Brown flaxseeds
- 20 g Chia seeds
- 80 g Whole wheat flour
- 1 tsp Baking powder
- 1 tsp Salt
- 2 tbsp Olive oil
- 240 ml Water
- 2 medium Ripe avocados
- 1 each Lime
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Fresh cilantro
Instructions
Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper.
In a large mixing bowl, combine the rolled oats, pumpkin seeds, sunflower seeds, sesame seeds, brown flaxseeds, chia seeds, whole wheat flour, baking powder, and 1 teaspoon of salt.
Add olive oil and water to the dry ingredients and mix until a thick dough forms.
Divide the dough in half and place each half between two sheets of parchment paper. Roll out the dough into thin sheets, about 3 mm thick.
Carefully transfer the rolled-out dough onto the prepared baking sheets.
Score the dough with a knife into rectangles to make it easier to break into pieces after baking.
Bake in the preheated oven for 30-40 minutes, or until golden and crisp. Rotate the sheets halfway through baking.
While the crispbread is baking, prepare the avocado topping. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
Mash the avocado with a fork until smooth. Stir in the juice of one lime, 0.5 teaspoon of salt, black pepper, and chopped fresh cilantro.
Once the crispbread has cooled, break it along the scored lines.
Serve the crispbread with a generous dollop of avocado spread on top. Enjoy immediately.
Nutrition Facts
Calories |
2784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.0 g | 218% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 41.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4066 mg | 177% | |
| Total Carbohydrate | 263.2 g | 96% | |
| Dietary Fiber | 78.1 g | 279% | |
| Total Sugars | 5.2 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 3891 mg | 83% | |
*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.
