Vegan Crispbread with Avocado
Elevate your snacking game with this wholesome and flavorful Vegan Crispbread with Avocado! Crafted with a hearty blend of whole grain rye flour, rolled oats, and a medley of nutrient-packed seeds like chia, sunflower, and flax, these homemade crispbreads are baked to perfection for a delightfully crunchy texture. Topped with creamy mashed avocado seasoned with bright lemon juice, salt, and black pepper, and finished with juicy cherry tomatoes, fresh cilantro, and a hint of red chili flakes, this recipe offers a vibrant and refreshing bite in every piece. Perfect as a healthy appetizer, midday snack, or light lunch, this recipe is entirely plant-based, rich in fiber, and brimming with bold flavors. Ready in just an hour, the irresistible mix of textures and colors makes it a beautiful addition to any table. Keywords: vegan crispbread, avocado topping, healthy snack, homemade rye crackers, nutrient-packed seeds.
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Recipe Information
Ingredients
- 200 grams Whole grain rye flour
- 50 grams Rolled oats
- 50 grams Sunflower seeds
- 20 grams Chia seeds
- 20 grams Pumpkin seeds
- 20 grams Flaxseeds
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 200 milliliters Water
- 2 Avocados
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 100 grams Cherry tomatoes
- 10 grams Fresh cilantro
- 0.5 teaspoon Red chili flakes
Instructions
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
In a large mixing bowl, combine whole grain rye flour, rolled oats, sunflower seeds, chia seeds, pumpkin seeds, flaxseeds, and 1 teaspoon of salt.
Add olive oil and water to the dry ingredients, mixing until you form a dough. It should be sticky but hold together.
Spread the dough evenly onto the prepared baking sheet, using a spatula or your hands to press it out to about 1/4 inch thickness.
Use a sharp knife to score the dough into squares or rectangles to make it easier to break apart once baked.
Bake in the preheated oven for 45 minutes or until crisp and golden.
While the crispbreads are baking, prepare the avocado topping. In a bowl, mash the avocados with a fork or potato masher.
Mix in lemon juice, 0.5 teaspoon of salt, and black pepper. Stir until the mixture is creamy.
Halve the cherry tomatoes and chop the fresh cilantro.
Once the crispbreads are done baking, allow them to cool slightly before breaking apart.
To serve, spread a generous amount of the avocado mixture onto each piece of crispbread.
Top with halved cherry tomatoes, a sprinkle of chopped cilantro, and a pinch of red chili flakes for a bit of heat.
Serve immediately and enjoy your delicious vegan crispbread with avocado.
Nutrition Facts
Calories |
2400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.7 g | 184% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 27.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3606 mg | 157% | |
| Total Carbohydrate | 254.2 g | 92% | |
| Dietary Fiber | 82.7 g | 295% | |
| Total Sugars | 9.6 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4332 mg | 92% | |
*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.
