8 slices Sprouted Grain or Gluten-Free Bread
4 oz. Blue Isle French Onion Mediterranean Yogurt Spread
1 English cucumber, peeled and sliced into 4” long strips, 16 pieces total
2 avocados, sliced, pitted and cut into 4 equal sized pieces per half, 16 pieces total
2 Tbsp. Linwood’s ground flax, sesame and pumpkin seed meal (use sesame seeds if flax unavailable)
Rolling pin or large flat wooden spoon
1) Slice off crusts from bread. Using a rolling pin or the handle of a wooden spoon, roll each piece of bread until flattened.
2) Spread each piece of bread with 1/2 oz. of Yogurt Spread or non-dairy cream cheese
3) Fill each piece of bread with two pieces of cucumber and avocado in the first third of the slice. Sprinkle with a little ground flax or sesame seeds.
4) Roll each piece of bread like sushi and cut into bite-sized pieces. Sprinkle the top of each piece with a little more flax or sesame seeds.
From Chef Mareya on eatcleaner.com