Soy-Free Crispbread with Avocado
Elevate your snacking game with this hearty and nutritious Soy-Free Crispbread with Avocado—a delightful combination of crunch and creaminess that is perfect for any time of day. Made entirely from wholesome seeds like chia, flax, and sunflower, along with rolled oats, this gluten-free crispbread is packed with fiber, healthy fats, and plant-based protein. The homemade crispbread is baked to perfection for a golden, crunchy bite, while the smooth avocado topping, seasoned with fresh chives, black pepper, and a splash of lemon juice, brings refreshing zest and creaminess to every serving. With just 15 minutes of prep time, this soy-free recipe makes a healthy snack or a light breakfast option, catering perfectly to those seeking allergen-friendly and nutrient-dense alternatives.
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Recipe Information
Ingredients
- 100 grams Rolled oats
- 30 grams Chia seeds
- 20 grams Pumpkin seeds
- 20 grams Sesame seeds
- 20 grams Flaxseeds
- 30 grams Sunflower seeds
- 250 milliliters Water
- 2 tablespoons Olive oil
- 1 teaspoon Sea salt
- 1 large Avocado
- 1 teaspoon Lemon juice
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh chives
Instructions
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, chia seeds, pumpkin seeds, sesame seeds, flaxseeds, and sunflower seeds.
Add the water, olive oil, and sea salt into the seed mixture and stir until well combined. Let the mixture sit for 10 minutes for the seeds to absorb the liquid and swell.
Spread the mixture evenly onto the prepared baking sheet, pressing down to ensure it's compact. Aim for a uniform thickness of about 1/4 inch (0.6 cm).
Place the baking sheet in the preheated oven and bake for 30 minutes.
Carefully remove the baking sheet from the oven. Slice the dough into the desired size of crispbread using a sharp knife.
Return the crispbread to the oven and bake for an additional 20-25 minutes or until golden brown and crispy.
While the crispbread is cooling, prepare the avocado topping. Cut the avocado in half, remove the pit and scoop out the flesh into a bowl.
Mash the avocado with a fork, then stir in the lemon juice, black pepper, and finely chopped chives.
Once the crispbread has cooled to room temperature, spread a generous amount of the avocado mixture on each piece.
Serve immediately as a delightful snack or breakfast option.
Nutrition Facts
Calories |
1637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 32.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2375 mg | 103% | |
| Total Carbohydrate | 115.7 g | 42% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 3.5 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2204 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.
