Simple, Tasty and Nutritious!
Lunch comes around fast when we're creating in our studios. Making something yummy to inspire us to continue doesn't have to be extravagant. This simple recipe will have you inspired, full and ready to continue working without having a heavy, uninspired sleepy feeling.
I usually do not eat bread or pastas because of all the problems people are getting with consuming it here in the US. When looking for gluten-free bread recipes, I came across a beauty creating gluten free recipes (goinggrainless) and her onion-garlic buns looked amazing! So I decided to create them with a few tweeks given the ingredients I had in kitchen.
Serving Size 3
1 can wild caught Atlantic salmon (bpa free lining)
2 tbsp veganaise
2 stalks of celery
Mix: Rinse and chop your stalks into tiny bite size pieces. Lay them on a cloth to drain excess water. Open and drain your can of salmon. In a bowl pour in the salmon and veganaise. Mix together making sure to break apart big clumps. Mix in celery pieces.
Gluten-free Garlic Buns:
1 cup almond flour
1/2 cup tapioca flour
1 tsp baking soda
1 tsp onion powder
1 garlic powder
1 tsp apple cider vinegar
2 eggs (or 2 flax eggs)
2 tbsp olive oil
salt to taste
Combine flours, baking soda, onion powder and garlic powder in a mixing bowl.
In another bowl combine apple cider vinegar, eggs, olive oil, salt and pepper.
Pour liquid mixture into dry mixture. Stir well.
Take the dough and separate it into 6 equal portions. Roll into balls and place on a olive oil coated baking sheet. Brush on olive oil.
Bake for 15-20 minutes until the buns are golden.
Now slice up your avocado and place on the bottom buns. Scoop your salmon mix on top and top with another bun. Assemble the rest and enjoy!
How did you like it? Did you make any improvements? What would you like to see us make next?