Mary Beth Clark

Culinary Educator · Consultant · Author
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Avocado Crispbread

www.marybethclark.com

Avocado crispbread is a fabulous alternative to its toast cousin. Scandanavian whole grain crispbread is a flat, dry type of bread or thick cracker. With a base of rye flour, it is blended with oat, spelt, and wheat brain, then studded with sunflower seeds, pumpkin seeds, or sesame seeds. There are unleavened, leavened, and even sourdough versions, too. Some brands are fat-free, sugar-free, wheat-free, and cholesterol-free.

A typical flatbread of Norway, Sweden, and Finland, this staple can be stored for a long time remaining crisp, and is a good source of daily fiber and iron. Many of us grew up with crispbread served with smoked salmon, sturgeon, or chub, or munched on as an after-school snack. Today's cook searches for nutritious, inexpensive, flavorful, and easy-to-find ingredients. Crispbread is the perfect base for mashed avocado making a different type of “avocado toast” accented with your favorite toppings.
 

Mashed Avocado:
Firm ripe avocados
Fresh lemon or lime juice
Salt to taste

Whole grain crispbread

Poached Egg Topping:
Roasted sweet red pepper, homemade or purchased
Poached egg
Salt to taste
Chimichurri Sauce

Halloumi Cheese Topping:
Grilled or sauteed Halloumi cheese
Chimichurri Sauce
Sliced ripe cherry tomatoes
Pipicha or cilantro

Chimichurri Sauce (Click for the recipe: https://marybethclark.com/?recipe=chimichurri-sauce)

Avocado Crispbread: Slice the whole avocado in half lengthwise. Holding both halves, twist to loosen from the inner large seed. Remove the seed. Using a spoon scoop the pulp into a mixing bowl. Discard the skin. Mash the pulp until almost smooth with a few nuggets of avocado left whole. Season to taste with fresh juice and salt. Spoon this creamy mixture on top of the crispbread. Add the toppings of your choice.

 

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