Knäckebröd with chickpea and avocado salad
Crispy homemade knackebrod with a fresh chickpea and creamy avocado salad, perfect as a light lunch or snack. Sunflower and sesame seeds, oat flakes, and spelt flour provide a nutty bite as you roll out the dough and bake until crispy in the oven.
Ingredients · Servings 4
- 3 dl sunflower seeds
- 1 dl sesame seeds (or mixture)
- 1 dl oatmeal
- 1 dl crushed flaxseed
- 3 1/2 dl spelt flour
- sea salt
- 1 dl good olive oil
- 2 dl water
- 1 jar of chickpeas
- 1 large soft avocado
- 3 the Koriander verse
- 2 tablespoons finely chopped spring onions
- juice of 1 lime
- salty
- pepper
Method · 20 min
- Mix all the dry ingredients together in a bowl.
- Add the oil and water and stir into a nice moist dough.
- Place the baking paper on a baking sheet and spread the dough on it.
- Place another piece of baking paper on top and flatten with a rolling pin (you can choose the thickness yourself).
- Take a pizza cutter to cut 8 slices of knäckebröd.
- Sprinkle some sea salt over it and bake in the oven at 200°C for 15 to 20 minutes. Let cool.
- Peel the avocado and cut into pieces. Rinse the chickpeas in water.
- Mix all ingredients into a coarse guacamole.
- Spoon a generous amount of topping onto the fresh knäckebröd.
