BLT Avocado Sandwich with Aleppo Pepper Spread
If you like BLT sandwiches, you’ll love this variation that includes sliced avocado and a tasty Aleppo Pepper Spread.
I got my inspiration for the Aleppo Pepper Spread from a recipe provided by Penzey’s, a regional spice and herb retailer in Wisconsin and Michigan, that I tweaked a bit, including adding a bit of sriracha for some extra pizzazz. The Aleppo pepper adds sun-dried tomato-like layers of flavor to dried pepper. You will likely have to source it from a spice shop. Alternatively, if you cannot locate the Aleppo pepper, use standard ground black pepper and a dash of cayenne pepper instead.
As written, the recipe yields 2 large sandwiches. We use a flatbread method here for ease and time-saving. You’ll also need one medium tomato, sliced; one avocado, sliced (or guacamole); 6-8 strips of bacon, cooked; several leaves of your choice of lettuce such as green leaf or Boston.
The recipe is a celebration of fats from the bacon, avocado, and mayonnaise, just as we like it in the Wheat Belly lifestyle. The sriracha-charged Aleppo pepper spread adds a huge burst of flavor.
To make the bread:
1 cup almond flour
1/4 cup ground golden flaxseed
2 tablespoons ground psyllium husk
1 egg
1/2 cup water
1/2 teaspoon sea salt
Preheat oven to 350 degrees F.
In medium bowl, combine almond flour, flaxseed, psyllium, egg, water, salt and mix thoroughly. Transfer to a greased 10×10 baking pan and spread with spoon or spatula to approximately 1/2-inch thickness. Bake fo...
Source: Wheat Belly Blog - Category: Cardiology Authors: Dr. Davis Tags: News & Updates gluten-free grain-free wheat belly Source Type: blogs
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