Avocado Tartine + Quinoa-Flax Bread (Gluten Free)

Let's talk about tartines. It used to be all about Avocado Toast, but those green tartines are everywhere these days. With fresh toppings like fresh mozzarella, ricotta, basil and pistachio oil, these open-faced sandwiches are insta-worthy.

Making them at home is simple. The trick is to pair contrasting flavors, then layer your slice of toast. Have one for a quick, elevated snack or a few for a beautiful lunch. Now, that's how you elevate the lunch-game!

Lunch can be a tricky thing. So many of us find it difficult to make time to eat it in the first place, let alone make sure it is healthy and nutritious. The other day I made this amazing quinoa-flaxseed bread, topped it with avocado, fresh mozzarella, pistachio oil, and smoked paprika. Not only was it delicious but picture perfect! Plus, quinoa has so many amazing nutritious health benefits!

Quinoa-flax Bread (Gluten-Free)

Wet Ingredients:

1 cup quinoa

2 cups water (for soaking the quinoa)

3/4 cups coconut milk

2 eggs

1 Tbsp. raw honey

Dry Ingredients:

1 cups buckwheat flour

2 Tbsp. tapioca starch

1/2 tsp. baking soda

1 1/4 tsp. baking powder (use a gluten-free variety)

2 Tbsp. ground flax seeds

1/2 tsp. sea salt

Soak quinoa in the 2 cups of water overnight, to start the sprouting process. In the morning, drain excess water and rinse. Preheat oven to 350F, and spray a loaf pan with cooking spray. In a large bowl, combine Wet Ingredients. In a separate bowl, combine the Dry Ingredients. Mix the wet and dry ingredients together, and pour into the loaf pan. Bake at 350F for 40 minutes, or until a toothpick inserted into the middle comes out clean. Let cool in the loaf pan for 5-10 minutes, then transfer to a cooling rack and enjoy! This loaf is best stored in the fridge, or sliced and frozen.

Tartine

1/4 haas avocado

1/2 fresh mozzarella ball

1/4 tablespoon pistachio oil

Smoked Paprika

Sea salt, to taste

Slice your Quinoa-Flax bread, layer with avocado, mozzarella, drizzled with pistachio oil and sprinkle with smoked paprika and salt.