We love avocado toast just as much as the next person, but finding a truly clean bread that can be enjoyed while on the 21-Day Clean Program can be tricky. While gluten-free grains like millet, quinoa, and brown rice bread can be enjoyed on the program, often times these breads contain other ingredients like agave or canola oil that put a damper on the party. This is a unique way to prepare avocado toast that you can enjoy any time.

GLUTEN-FREE AVOCADO TOAST

Ingredients:

1 pound cauliflower florets
3 tablespoons ground chia seeds
3 tablespoons water
½ cup almond meal
Large pinch of Himalayan salt
1 avocado
Large handful arugula, washed
⅛ red onion, thinly sliced
Optional: olive oil, lemon juice, garlic salt, Himalayan salt to top

Directions:

Preheat the oven to 400F and line a baking sheet with parchment paper. Place the cauliflower florets in a food processor, and pulse until a rice-like texture is created (a large food processor is best, but a smaller one can be used as well – small batches are your friend).

Pour the cauliflower into a large pot, add water to cover, and bring to a boil. Cover, reduce the heat and allow to cook for about 5 minutes. Drain the liquid, and allow the cauliflower to cool for a few minutes. While the cauliflower cools down, make a chia “egg” by mixing together 2 tablespoons of ground chia with 3 tablespoons of water. Set aside and allow the mixture to thicken.

Once the cauliflower has cooled, transfer it into a nut milk bag. If you don’t have a nut milk bag, then simply place it in your thinnest dish towel, or into a few paper towels. Squeeze the cauliflower to drain all of the excess moisture out. Really make sure to put in the time here, it’s a very important step!

Place the cauliflower in a large bowl, and add the chia “egg”, almond meal, the additional tablespoon of ground chia seeds, and salt until the mixture makes a well-formed dough. 

Press the dough into the parchment-lined baking sheet, keeping the crust about ¼-inch thick. Bake at 400F for 30 minutes, until the top is lightly golden and dry to the touch. Remove the bread from the oven. Using an additional piece of parchment paper and sheet pan, flip the bread over and bake for another 15 minutes.

Remove the bread from the oven and allow it to cool. While cooling, mash the avocado with a pinch of Himalayan salt. Cut the cauliflower bread into 4 pieces, spread with a generous serving of avocado and top with arugula and red onion. Add any additional topping of your choice – another pink of salt, a drizzle of olive oil and squeeze of lemon can take the toast to a new level.

 

Recipe and photography by Hannah Aylward

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