Flatbread with guacamole, arugula and vegan 'smoked salmon'
User Reviews
5.0
3 reviews
Excellent
Flatbread with guacamole, arugula and vegan 'smoked salmon'
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Easy and quick to make glutenfree and vegan flatbread. Made from sweet potato and oat flour. Topped with guacamole, arugula, sprouts and 'smoked salmon'. The vegan salmon is made from thinly sliced carrot, marinated in lemon and lime juice, coconut aminos, smoked paprika powder and kombu flakes.
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Ingredients
- 1 1 winter carrot
- 1½ 1½ cup sweet potatoes roasted/steamed/cooked and mashed
- ½ ½ small avocado
- 2 2 tbsp kombu flakes
- ⅔ ⅔ cup oat flour
- 1 1 lime
- 2 2 tbsp paprika powder, smoked
- ½ ½ tsp paprika powder
- ½ ½ handful cilantro
- 1 1 lemon
- ½ ½ tsp coriander seeds
- ½ ½ handful sprouts
- 1 1 lime
- ½ ½ tsp onion powder
- 1 1 tbsp Coconut aminos
- ¼ ¼ tsp chili flakes
- 1 1 tbsp maple syrup
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Instructions
- Scrape a large winter carrot clean. Cut in half and slice both halfs very thinly with a mandolin (lengthwise).
- Peal and roast the sweet potatoes in the oven at 430F or 220C. For at least half an hour to 45 minutes (or even more if you have large potatoes). Then peel and mash them.
- Make a basic guacamole by mashing the avocado with a fork. Mix it with the juice of a lime.
- Steam (or cook) the carrot slices for 3 minutes. Rinse under cold water and then dep dry.
- Preheat the oven at 360F or 180C. Prepare the oven tray with parchment paper.
- Divide the guacamole over the flatbread and top with the arugula.
- Juice the lemon and lime, add with the coconut aminos, paprika and kombu flakes to a bowl. Mix in the carrot slices and put in the fridge to marinate. Preferably overnight.
- Mix the oat flour with the mashed sweet potatoes and the spices with a fork.
- Lay the carrots on top.
- Let it rest for a bit so the oat flour can absorb the fluids from the potatoes.
- Top that with the sprouts and cilantro
- Spread out the dough/batter. This works best by hand, make your hands just a bit wet.
- Put in the oven for 30 minutes.
- Take the tray out. Flip the flatbread/wrap over (no need to use parchment paper again). Remove the paper and put back into the oven for 5 to 10 minutes.
- Let cool under a kitchen cloth so it won't dry out.
Equipments used:
Notes
- If not used immediately, let it cool covered with a kitchen cloth to prevent drying out.
Nutrition Information
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Calories
505kcal
(25%)
Carbohydrates
95g
(32%)
Protein
15g
(30%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
2g
Sodium
135mg
(6%)
Potassium
1024mg
(29%)
Fiber
12g
(48%)
Sugar
9g
(18%)
Vitamin A
28944IU
(579%)
Vitamin C
5mg
(6%)
Calcium
119mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 1large wrap or flatbread
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 95g | 32% |
| Protein | 15g | 30% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 135mg | 6% |
| Potassium | 1024mg | 22% |
| Fiber | 12g | 48% |
| Sugar | 9g | 18% |
| Vitamin A | 28944IU | 579% |
| Vitamin C | 5mg | 6% |
| Calcium | 119mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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