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Mango Avocado Flatbread w/ Sweet & Tangy Almond Butter Drizzle! GF, V, BED, SCD!

Posted Feb 15 2013 12:00am
What. A. Week!!


I don't know about you, but mine was absolutely jam packed! Auditions and interviews...gotta love the hustle! I bought a new pink blazer for an audition....what do you think!? :)



So I have a super exciting recipe to share with you! Brace yourselves, because this one is fab.u.lous! A Mango Avocado Flatbread with a Sweet & Tangy Almond Butter Drizzle!



Yeah. Just let that sink it.



It was so good, it made me literally get out of my chair and do a little dance:)



And it's Gluten Free and Specific Carb Diet friendly with a Vegan and Body Ecology Diet Option!



Here's what you need
Crust 3/4 cup almond flour
2 egg whites (Vegan option: 1 flax/chia egg)
1/4 tsp salt

Toppings 1 avocado, mashed
juice of half a lime

1/2 red pepper, sliced
1/2 cucumber, seeded and sliced thin on a mandoline
1 carrot, sliced
1/2 mango, cubed
1 green onion, chopped
cilantro, chopped

Almond Butter Drizzle 1/3 cup almond butter
3 tsp apple cider vinegar
20 drops pure liquid stevia (BED use alcohol free)
healthy pinch of salt
juice of 1/2 a lime
1 tsp fresh ginger, grated
1-3 Tbsp water (to get a drizzly consistency)



Preheat oven to 400 degrees. Mix your almond flour with your eggs and salt. Put the dough on a parchment paper-lined baking sheet. Place another sheet on top and "smoosh" it out, making a crust. Bake for 20 minutes, until golden brown.

Meanwhile, prep your veggies. Also, make your drizzle by mixing everything with a fork until drizzly. Also, mash your avocado with the juice of 1/2 a lime and a healthy pinch of salt.

When you take your crust out of the oven, spread your avocado in an even layer, leaving a 1 inch border. Top it with your veggies and mango, sprinkle with cilantro, and drizzle liberally with your almond butter sauce!



Note: You will have extra veggies and sauce. What I did was save the veggies and sauce in separate containers, and made them for lunch the next day as a yummy salad! The sauce also makes a great dip for fruit and veggies!



Hold on to your hats, ladies and gentlemen, because this meal was SOOOOO good!! Oh my gosh, I don't know where to start! Lets start with the looks...because, you eat with your eyes first! The colors were absolutely jumping off the plate! Red, Green, Yellow, Orange! It was just gorgeous!



And then the flavor! Wow oh Wow. The buttery avocado was the perfect backdrop for the sweet veggies, and salty, nutty crust. There was a slight bite from the green onions, and then BAM you got this intense sweetness from the mango. And the drizzle was slightly tangy, but wonderfully sweet and nutty, all highlighted by the fresh pop from the cilantro!



And then the textures were amazing. The crust was crunchy and nutty -- you could actually pick it up like a pizza! The avocado was creamy, the veggies were incredibly crunchy, and the mango was juicy and sweet.



A perfect 10 if I do say so myself:)

What are you looking forward to this weekend?

Until next time!

A mandoline and a good knife were key tools for this recipe. Here are the one's I use and love
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