Gluten Free Avocado Bread

Serves: 4


1 cup coconut flour
4 Tbsp. psyllium husks
4 Tbsp. nutritional yeast
4 Tbsp. coconut oil, melted (use olive oil if you prefer)
1/2 tsp. truffle salt, (use sea salt if you prefer)
1/4 tsp. ground black pepper
2 cups just-boiled water
1 ripe, Fresh California Avocado, divided (mash 1/2 to go into the flatbread, and slice the remaining 1/2 for topping)
1 Tbsp. avocado cooking oil
1/4 tsp. sea salt, or to taste
1 large heirloom tomato, sliced
1 1/2 cups microgreens or baby arugula

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit