Servings
Font
Back
5.0 from 3 votes

Flatbread with guacamole, arugula and vegan 'smoked salmon'

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.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
8 hrs
Total Time
8 hrs 45 mins
Servings: 1 large wrap or flatbread
Calories: 505 kcal
Course: Snacks
Cuisine: European , American

Ingredients

  • 1 winter carrot
  • 1½ cup sweet potatoes roasted/steamed/cooked and mashed
  • ½ small avocado
  • 2 tbsp kombu flakes
  • ⅔ cup oat flour
  • 1 lime
  • 2 tbsp paprika powder, smoked
  • ½ tsp paprika powder
  • ½ handful cilantro
  • 1 lemon
  • ½ tsp coriander seeds
  • ½ handful sprouts
  • 1 lime
  • ½ tsp onion powder
  • 1 tbsp Coconut aminos 
  • ¼ tsp chili flakes
  • 1 tbsp maple syrup

Instructions

    Cup of Yum
  1. Scrape a large winter carrot clean. Cut in half and slice both halfs very thinly with a mandolin (lengthwise).
  2. 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.
  3. Make a basic guacamole by mashing the avocado with a fork. Mix it with the juice of a lime.
  4. Steam (or cook) the carrot slices for 3 minutes. Rinse under cold water and then dep dry.
  5. Preheat the oven at 360F or 180C. Prepare the oven tray with parchment paper.
  6. Divide the guacamole over the flatbread and top with the arugula.
  7. 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.
  8. Mix the oat flour with the mashed sweet potatoes and the spices with a fork.
  9. Lay the carrots on top.
  10. Let it rest for a bit so the oat flour can absorb the fluids from the potatoes.
  11. Top that with the sprouts and cilantro
  12. Spread out the dough/batter. This works best by hand, make your hands just a bit wet.
  13. Put in the oven for 30 minutes.
  14. 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.
  15. Let cool under a kitchen cloth so it won't dry out.

Notes

  • If not used immediately, let it cool covered with a kitchen cloth to prevent drying out.

Nutrition Information

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

% 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.