Paleo Avocado and Tomato Tartine
Elevate your breakfast or lunchtime routine with this Paleo Avocado and Tomato Tartine—an irresistible blend of wholesome flavors and vibrant colors! Featuring a grain-free flatbread made from coconut and almond flour, this recipe is perfect for those following paleo, gluten-free, or low-carb lifestyles. Topped with creamy mashed avocado infused with zesty lemon juice, juicy cherry tomatoes, and a drizzle of heart-healthy olive oil, each tartine is finished with aromatic fresh basil for an elegant touch. Quick to make in just under 40 minutes, this nutrient-packed dish delivers a gourmet experience that's both healthy and satisfying. Whether served as a light meal or an impressive appetizer, this paleo tartine is a delicious way to savor clean eating without sacrificing taste.
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine coconut flour, almond flour, baking soda, and salt.
In a separate bowl, whisk together the eggs, melted coconut oil, and almond milk until well blended.
Pour the wet ingredients into the dry ingredients and mix until a dough forms.
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.
Bake in the preheated oven for 15-20 minutes or until the flatbreads are golden and firm. Allow to cool slightly after baking.
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.
Add lemon juice to the mashed avocado and mix well. Season with a pinch of salt and black pepper.
Cut the cherry tomatoes into halves.
Once the flatbreads are slightly cooled, spread a generous layer of the mashed avocado on each flatbread.
Top with halved cherry tomatoes and drizzle with extra virgin olive oil.
Garnish each tartine with fresh basil leaves and sprinkle with additional black pepper to taste.
Serve immediately and enjoy your Paleo Avocado and Tomato Tartine!
Nutrition Facts
Calories |
2285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1736 mg | 75% | |
| Total Carbohydrate | 148.4 g | 54% | |
| Dietary Fiber | 97.2 g | 347% | |
| Total Sugars | 19.5 g | ||
| Protein | 92.9 g | 186% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1252 mg | 96% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 4478 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
