Paleo Avocado and Tomato Tartine
Elevate your breakfast or brunch game with this irresistible Paleo Avocado and Tomato Tartine recipe! Featuring a homemade, grain-free flatbread made with a wholesome blend of coconut and almond flours, this tartine is as hearty as it is nourishing. Each slice is generously layered with creamy, zesty avocado mash, topped with juicy cherry tomatoes, and finished with a drizzle of extra virgin olive oil and fresh basil. Perfect for those following a paleo diet or seeking gluten-free and dairy-free options, this recipe comes together in under 40 minutes and serves as a nutritious, flavor-packed meal. Whether you're whipping it up for a leisurely weekend breakfast or a light lunch, this tartine will dazzle with its vibrant colors and simple, wholesome ingredients.
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Ingredients
- 1 cup coconut flour
- 1 cup almond flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 4 large eggs
- 1 tablespoon coconut oil
- 0.5 cup unsweetened almond milk
- 2 medium ripe avocados
- 1 cup cherry tomatoes
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 10 fresh basil leaves
- 0.25 teaspoon black pepper
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a mixing bowl, combine coconut flour, almond flour, baking soda, and salt.
Step 3
In a separate bowl, whisk together the eggs, melted coconut oil, and almond milk until well blended.
Step 4
Pour the wet ingredients into the dry ingredients and mix until a dough forms.
Step 5
Divide the dough into four equal parts and shape into oval or round flatbread shapes, each about 1/4-inch thick, on the prepared baking sheet.
Step 6
Bake in the preheated oven for 15-20 minutes or until the flatbreads are golden and firm. Allow to cool slightly after baking.
Step 7
While the flatbreads are baking, prepare the topping: Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork until smooth.
Step 8
Add lemon juice to the mashed avocado and mix well. Season with a pinch of salt and black pepper.
Step 9
Cut the cherry tomatoes into halves.
Step 10
Once the flatbreads are slightly cooled, spread a generous layer of the mashed avocado on each flatbread.
Step 11
Top with halved cherry tomatoes and drizzle with extra virgin olive oil.
Step 12
Garnish each tartine with fresh basil leaves and sprinkle with additional black pepper to taste.
Step 13
Serve immediately and enjoy your Paleo Avocado and Tomato Tartine!
Nutrition Facts
| Serving size | (1443.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2285.1 |
| Total Fat 161.9g | 0% |
| Saturated Fat 46.5g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 744mg | 0% |
| Sodium 1736.1mg | 0% |
| Total Carbohydrate 148.4g | 0% |
| Dietary Fiber 97.2g | 0% |
| Total Sugars 19.5g | |
| Protein 92.9g | 0% |
| Vitamin D 207.9IU | 0% |
| Calcium 1251.9mg | 0% |
| Iron 32.0mg | 0% |
| Potassium 4478.4mg | 0% |
Source of Calories