Gluten Free Smashed Avocado Toast (Edit recipe)

120 recipes
|
171 followers

Smashed avocado toast might not be the latest trend (anymore), but I'm still a big fan of whipping this up for a snack. It's just so simple, satisfying, and always hits the spot! Plus, it's a great way to sneak in some of those good-for-you fats. If you're feeling extra hungry, top it off with a sunny-side-up egg, or keep it light with a slice of tomato. But honestly, it's fantastic on its own, too!

Share

Save

PREP TIME

2 minutes

COOK TIME

2 minutes

INGREDIENTS

4

Serves: 1

Ingredients

1 pieces Gluten-Free Bread, (Canyon Bakehouse)
1 whole Avocado, halved
1 pinch Salt
1 pinch Red Pepper Flakes, optional

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Toast your bread to your desired level of crispiness.
Scoop out the ripe avocado and mash it onto the toasted bread using a fork. You may only need half an avocado depending on the size of your bread, or if you're making more than one piece.
Season with a pinch of salt and add crushed red pepper if desired

Notes

For that perfect avocado toast, let your toasted bread cool for a couple of minutes before you start smashing the avocado. Whenever possible, start with a ripe avocado that yields slightly when gently pressed, ensuring a creamy texture. Don't forget to season with a pinch of salt - that really helps bring out the flavors. While the crushed red pepper is optional, it adds a subtle little kick that pairs so nicely with the avocado!

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	90
Fat:	2 g
Carbohydrates:	16 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	434 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated for total recipe.