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Gluten Free Avocado Crispbreads 3 Ways

I didn’t think there could ever be an improvement on avocado toast, but my friend I think we’ve accomplished it! Say hello to the perfect afternoon snack, Avocado Crispbreads – they’re super crunchy, slightly nutty, and hold up to LOTS of toppings!! 

These Gluten Free Avocado Crispbreads were made in partnership with Wasa! We received compensation and product in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support! 

6 various avocado crispbreads with toppings arranged on top of a black slate board

Afternoons have a tendency to get a bit hectic around here! I always seem to be on the go with the kids running them from place to place which means providing healthy, wholesome snacks can get a little tricky if I’m not prepared. That’s why I keep these Wasa gluten free crispbreads on hand at all times! These crunchier than crackers crispbreads are super sturdy meaning we can pile them high with whatever toppings our hearts desire and they keep their crunch to the very last bite. These babies even hold up to being assembled ahead of time, which means I can assemble them, pack them up, and head out to seize the day without having to stress about hanger creeping in and setting us up for bad eating decisions…and by bad eating decisions I totally mean impromptu visits to the drive thru! 

 a variety of avocado crispbreads arranged on a slate board on top of a wood lathe table top. a hand holding a box of @wasa gluten free crispbreads

What is a Wasa Crispbread exactly?

Crispbread has been baked in Sweden by Wasa since 1919, and is now available in over 40 countries around the world. The crispbread dates back to medieval times when it was baked in Sweden and Finland to preserve the crop over the long and cold winters. Traditionally, crispbread is made from rye which is a grain that contains gluten, but Wasa has added 2 gluten free flavors to their line up. Wasa Gluten Free Original which is made with a blend of potato starch, amaranth flour, and rice flour and Wasa Gluten Free Sesame and Sea Salt which has sesame seeds added to the ingredient list as well. 

Here are a few of my family’s favorite ways to top our avocado crispbreads!

a rectangular, gluten free crispbread/cracker topped with smashed avocado, carrot ribbons, crispy multicolor quinoa, green onions, and pine nuts on a metal tray

SAVORY || Wasa Sesame and Sea Salt Crispbreads, avocado, smashed with a squeeze of lime, carrot, green onion, and crispy everything bagel quinoa. 

2 baking pans side by side on gray kitchen counter ; one with leftover, cooked tricolor quinoa and one with quinoa after it has baked to a crisp golden brown.

How to make crispy quinoa in the oven. || Whenever we have leftover quinoa I make crispy quinoa for topping salads and sprinkling on everything from crispbreads to hummus. As the liquid cooks out of the quinoa in the oven the quinoa shrinks down to about half its size and turns golden brown. 

Combine 1 cup cooked quinoa, 1/2 tablespoon everything bagel spice, and 1/2 tablespoon olive oil on a sheet pan lined with parchment paper. Roast in a 400°F oven for 30 minutes, stirring every 10 minutes until golden brown and crisp.  Allow to cool, quinoa will crisp up even more as it cools. Store in an airtight container at room temperature for 2-3 days.

a rectangular, gluten free crispbread/cracker topped with sliced avocado, squeeze of lime, citrus pickled onions, fresh and pickled jalapeño slices, aleppo pepper, roasted pepitas, and green onion. Plated on a metal serving tray.

SPICY || Wasa Gluten Free Original, sliced avocado, squeeze of lime, citrus pickled onions, fresh and pickled jalapeño slices, aleppo pepper, roasted pepitas, and green onion.

woman in white shirt and orange sweater pouring lime juice from a measuring glass into a jar of thinly sliced red onions that is setting on top of a wooden cutting board.

How to make citrus pickled onions. || Say hello to my go-to taco topping!! These citrus pickled onions only require 2 ingredients and about 20 minutes for slightly tangy pickles with a bit of  bite. If left overnight in the fridge these pickles will become incredibly tender and will turn bright pink!

Use a mandolin or a very sharp knife to thinly slice 1 peeled red onion. Layer the onion slices in a jar then cover with freshly squeezed lime juice. Place a lid on the jar and shake vigorously. Allow to marinate at room temperature for at least 20 minutes before serving or store in the fridge up to 1 week. 

a rectangular, gluten free crispbread/cracker topped purple hued, blueberry flavored whipped cream, thin slices of avocado, blueberries, blackberries, bee pollen, and hemp hearts. Plated on a metal tray.

SWEET || Wasa Gluten Free Original, blueberry lavender jam whipped cream, sliced avocado, fresh berries, bee pollen, and hemp hearts.

A white mixing bowl with a hand held mixer beating heavy cream. Teh whipped cream has turned half white/half purple from the addition of blueberry jam in the whipped cream

How to make jam flavored whipped creams .|| Jam flavored whipped cream was an a-ha moment in my kitchen! I use this purple hued whipped cream for covering cakes and dipping fruit as well as slathering crispbreads. 

In a large mixing bowl combine 1 heaping tablespoon sized scoop of your favorite jam and 1 cup very cold heavy whipping cream. Whip until stiff peaks form. Can be stored in the fridge for 1-2 days but you may need to rewhip before serving. 

If you’ve made these Avocado Crispbreads or any other recipe on our site then don’t forget to rate the recipe and let me know what you thought in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER, and PINTEREST to see more delicious food, design, and decor. 

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6 various avocado crispbreads with toppings arranged on top of a black slate board

Gluten Free Avocado Crispbreads 3 Ways

  • Author: This Mess is Ours
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: makes 5-6 crispbreads each
  • Category: Crossover Recipes
  • Method: Assembled
  • Cuisine: Snacks

Description

Don’t be alarmed by the length of the recipe card here! We’ve included recipes for all 3 of our favorite crispbreads. Simply follow the instructions for the one you want to make savory, sweet, or spicy! 

We classify this recipe as a “crossover recipe”. Meaning these crispbreads are perfect for breakfast, lunch, and easy dinners! Do you have other topping ideas? Share them in the comments below!


Ingredients

For the base: 

5-6 Wasa Gluten Free Crispbreads, either original or sesame & sea salt

For the savory toppings:

1 avocado, halved, pit and peel removed, smashed with a fork

juice of 1/2 a lime

coarse kosher salt and pepper to taste

1 carrot, sliced into ribbons with a vegetable peeler

1 batch crispy everything bagel quinoa, see notes 

2 tablespoons toasted pinenuts 

For the sweet toppings: 

1 batch jam flavored whipped cream, see notes

1 avocado, halved, pit and peel removed, sliced thin

1/2 cup berries, I used blueberries and blackberries 

1 tablespoon hemp hearts

1 tablespoon bee pollen

For the spicy toppings:

1 avocado, halved, pit and peel removed, sliced thin

1/4 cup citrus pickled onions, see note

2-3 tablespoons pickled jalapeños 

1 tablespoon thinly sliced fresh jalapeños 

1 tablespoon aleppo pepper flakes or red pepper flakes

1 green onion, dark green parts only, thinly sliced 

2-3 tablespoons roasted, salted pepitas


Instructions

Layer your choice of flatbread as outlined below, or use ours as a guide to build your own! 

SAVORY || Wasa Sesame and Sea Salt Crispbreads, avocado, smashed with a squeeze of lime, carrot, green onion, and crispy everything bagel quinoa. 

SWEET || Wasa Gluten Free Original, blueberry lavender jam whipped cream, sliced avocado, fresh berries, bee pollen, and hemp hearts.

SPICY || Wasa Gluten Free Original, sliced avocado, squeeze of lime, citrus pickled onions, fresh and pickled jalapeño slices, aleppo pepper, roasted pepitas, and green onion.


Notes

To make the crispy everything bagel quinoa: 

Combine 1 cup cooked quinoa, 1/2 tablespoon everything bagel spice, and 1/2 tablespoon olive oil on a sheet pan lined with parchment paper. Roast in a 400°F oven for 30 minutes, stirring every 10 minutes until golden brown and crisp.  Allow to cool, quinoa will crisp up even more as it cools. Store in an airtight container at room temperature for 2-3 days.

To make the jam flavored whipped cream:

In a large mixing bowl combine 1 heaping tablespoon sized scoop of your favorite jam and 1 cup very cold heavy whipping cream. Whip until stiff peaks form. Can be stored in the fridge for 1-2 days but you may need to rewhip before serving. 

To make the citrus pickled onions: 

Use a mandolin or a very sharp knife to thinly slice 1 peeled red onion. Layer the onion slices in a jar then cover with freshly squeezed lime juice. Place a lid on the jar and shake vigorously. Allow to marinate at room temperature for at least 20 minutes before serving or store in the fridge up to 1 week. 

 

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ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.