Glutenfree flatbread with guacamole, arugula and vegan ‘smoked salmon’

A sandwich with guacamole and smoked salmon has always been my favorite. For this recipe I replaced regular bread with glutenfree flatbread made from sweet potato and just a little bit of oat flour. And the salmon with thin slices of winter carrot, marinated in smoked paprika powder, coconut aminos, kombu and lemon and lime juice.

Ingredients for the flatbread

• Sweet potato – I usede leftover roasted potatoes from the day before. Just mash them.
• Oat flour – If you don’t have that, just grind old fashioned rolled or cut oats into flour yourself.
• Seasoning – Paprika powder, coriander seeds, onion powder and chili flakes.

Are oats glutenfree?

Oats are naturally glutenfree. But they are often processed in the same place as wheat or other gluten containing grains. So they can be cross contaminated. Always check the labels to see if they are guaranteed glutenfree.

Ingredients for the ‘salmon’

• Winter carrot – Thick enough to make nice slices.
• Lemon and lime – Juice one of each.
• Coconut aminos – Skip for ferment free.
• Maple syrup
• Smoked paprika powder
• Kombu – Can be replaced by any other seaweed flakes.

Other toppings

• Guacamole – If you already have a ‘complete’ guacamole with garlic, onions and tomato: just use that. If not, you can make a basic, quick version with just avocado and lime juice.
• Sprouts – Any you like, any you have in the fridge or have freshly grown yourself.
• Arugula – Or any kind of leafy greens you have a available, like lettuce or spinach.
• Cilantro – Fresh!

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