Vegan dark chia seed crispbread with avocado dip

Vegan dark chia seed crispbread with avocado dip: a crunchy recipe with chia seeds, pumpkin and sunflower seeds, served with creamy avocado and lemon.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 60 min
• Total time: 70 min
• Calories: 350 kcal per serving
• Protein: 12 g
• Fat: 28 g
• Carbs: 8 g

Ingredients

• 50g pumpkin seeds
• 1 avocado
• Juice of ½ lemon
• 1 tbsp olive oil
• 50g chia seeds
• 50g ground linseed
• 50g sunflower seeds
• 1 tsp salt

Method

You’ll need: oven · baking tray · mixing bowl

1. Preheat the oven to 160 °C (140 °C fan) and line a baking tray with baking paper.
2. Mix the chia seeds, ground linseed, sunflower seeds, pumpkin seeds and salt thoroughly in a bowl. Stir in the olive oil and water and leave the mixture to swell until it binds.
3. Spread the seed mixture thinly and evenly over the baking paper. This works best with a slightly damp spatula.
4. Bake the crispbread at 160 °C for 50–60 min until dry and crisp. Halfway through the baking time, score it into pieces so it breaks cleanly later.
5. Leave the crispbread to cool completely so it turns firm and shatteringly crisp.
6. For the dip, mash the avocado and season it with lemon juice, salt and pepper. Serve the crispbread with the avocado dip.

Good to know

This crispbread is simple, hearty and pleasantly nutty. I like that it needs no flour and still turns out really crisp. The creamy dip rounds it off.

Swaps

Sunflower seeds → hemp seeds (more plant protein); pumpkin seeds → walnuts (more omega-3 fatty acids); olive oil → avocado oil (mild, with mainly unsaturated fatty acids); lemon → lime (similarly fresh, with vitamin C).

Allergens

Contains seeds and, depending on where they come from, may contain traces of nuts or gluten. For children, only give it in pieces that are easy to chew; during pregnancy the ingredients are usually fine as long as the avocado and seeds are fresh and stored cleanly.

Dairy-free recipes