Avocado and Chilli Topped Crispbreads

Avo on sourdough can move along, because whilst we’re fully aware it’s a match made in heaven, us gluten free-ers are all too familiar with gluten hell. That’s why our all-time favourite crispbread topper has got to be the classic avocado and chilli flakes.

-4 x Amisa Crispbreads of your choice (we used Rice and Corn)
-Half an avocado
-Pinch of salt (to taste)
-Sprinkling of chilli flakes (to taste)
-1/2 tbsp Extra Virgin Olive Oil
-Juice of half a lemon

  1. Slice open your avocado, remove the stone and scoop out the flesh of one half into a small bowl. Smash with a fork until desired smoothness.
  2. Add the rest of the ingredients and mix together.
  3. Spread generously on your chosen crispbreads, and sprinkle with a little more chilli. Enjoy!


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