Gluten-Free Bannock with Smoked Salmon and Avocado

Ingredients

• 2 cups Gluten-Free All-Purpose Flour Blend
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 3/4 cup Dairy-Free Milk (e.g., Oat)
• 2 tbsp Olive Oil
• about 225 g Smoked Salmon
• 2 Avocado
• 1/4 Red Onion
• 2 tbsp Fresh Dill
• 1 tbsp Lemon Juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). In a large bowl, whisk together the 2 cups Gluten-Free All-Purpose Flour Blend, 2 tsp Baking Powder, and 1/2 tsp Salt until well combined.
2. 2Add the 3/4 cup Dairy-Free Milk and 2 tbsp Olive Oil to the dry ingredients in the bowl. Mix with a spoon or your hands until a soft dough forms.
3. 3Transfer the dough to a clean, dry work surface. Gently pat the dough into a circle approximately 2.54 cm thick. Use a knife or dough scraper to cut the circle into 8 equal wedges.
4. 4Line a baking sheet with parchment paper. Carefully place the 8 dough wedges onto the prepared baking sheet, ensuring they are not touching. Bake for 20-25 minutes in the preheated oven, until the bannock wedges are golden brown on top and cooked through.
5. 5While the bannock bakes, prepare the toppings. Carefully slice the 2 Avocado halves into 0.635 cm thick pieces. Finely dice the 1/4 Red Onion. Roughly chop the 2 tbsp Fresh Dill. Once the bannock is baked, remove the baking sheet from the oven and let the bannock wedges cool slightly on the baking sheet for 5-10 minutes.
6. 6Arrange the slightly cooled bannock wedges on serving plates. Top each wedge with pieces of the about 225 g Smoked Salmon, the sliced 2 Avocado, the diced 1/4 Red Onion, and the chopped 2 tbsp Fresh Dill. Drizzle the 1 tbsp Lemon Juice evenly over the toppings and serve immediately.

Substitutions

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