Summer Smoked Salmon Toast

Ingredients:

• 1 slice of Canyon Bakehouse Gluten-Free Heritage Style Whole Grain Bread
• 2 tbsp. Cream Cheese
• 2 Thinly Sliced Pieces of Smoked Salmon
• ¼ Cucumber, Sliced into Ribbons
• 1 Small Radish, Sliced

Instructions:

• Soften cream cheese in the microwave or let sit out and set aside.
• Toast slice of gluten-free bread in the toaster, oven, or pan-fry to preferred crispiness.
• Spread thick layer of cream cheese on toast.
• Use a knife to trim the ends from the cucumber. Use a vegetable peeler to carefully slice the cucumber lengthways into long, thin ribbons. Layer sliced ribbons on cream cheese toast.
• Place sliced radish pieces in rows above cucumber slice layer.
• Layer pieces of smoked salmon in preferred fashion.
• Top with capers and Enjoy!

Nutrient Analysis:

• Calories: 316 kcal
• Total Fat: 16 g
• Cholesterol: 55 mg
• Protein: 21 g
• Sodium: 856 mg
• Total CHO: 21 g
• Fiber: 1 g
• Sugar: 5 g

Sweet on Strawberry Rhubarb Toast

Ingredients:

• 1 slice of Canyon Bakehouse Gluten-Free Heritage Style Whole Grain Bread
• 2 tbsp. Fresh Ricotta Cheese
• ¼ cup Sliced Strawberries
• ¼ cup Fresh Stalk of Rhubarb, Chopped
• 1 tbsp Chopped, Roasted Pistachios
• 1 tbsp Honey, drizzled
• A pinch of Thyme
• Pinch of Salt, to taste (optional)

Instructions:

• Toast slice of gluten-free bread in the toaster, oven, or pan-fry to preferred crispiness.
• Spread thick layer of ricotta cheese on toast.
• Place chopped rhubarb and sliced strawberries on layer of ricotta cheese.
• Sprinkle roasted pistachios over produce. Drizzle with honey.
• Place thyme on layered toast and add pinch of salt, to taste. Enjoy!

Nutrient Analysis:

• Calories: 317 kcal
• Total Fat: 13 g
• Cholesterol: 21 mg
• Protein: 9 g
• Sodium: 237 mg
• Total CHO: 46 g
• Fiber: 4 g
• Sugar: 24 g

Toast to Mushrooms

Ingredients:

• 1 slice of Canyon Bakehouse Gluten-Free Heritage Style Whole Grain Bread
• 1 tbsp. Pesto of Choice (we used Alessi Pesto Di Liguria, but feel free to try a homemade pesto recipe as well)
• 2 tbsp Goat Cheese
• 4-5 Button Mushrooms
• 1 tbsp Olive Oil
• 1 tbsp Balsamic Vinegar
• Pomegranate Seeds, optional

Instructions:

• Toast slice of gluten-free bread in the toaster, oven, or pan-fry to preferred crispiness.
• Heat butter and olive oil in a large skillet. Place mushrooms in skillet, ensure they are coated, and pan-fry.
• Spread thick layer of pesto, and then goat cheese, on toast. Place toast in broiler for 1-2 minutes until cheese is melted and golden.
• Top the toast with the cooked mushrooms. Decorate with pomegranate seeds if desired. Enjoy!

Nutrient Analysis:

• Calories: 398 kcal
• Total Fat: 21 g
• Cholesterol: 24 mg
• Protein: 11 g
• Sodium: 715 mg
• Total CHO: 30 g
• Fiber: 4 g

Sweet Potato Puree Toast

Ingredients:

• 1 slice of Canyon Bakehouse Gluten-Free Heritage Style Whole Grain Bread
• 1 tbsp. Plain Greek Yogurt
• 1 tbsp, sweet potato baby food pure (trust us on this one!)
• ½ tbsp Chia Seeds
• ¼ cup Fresh Blueberries
• Pinch of Rosemary, to taste

Instructions:

• Toast slice of gluten-free bread in the toaster, oven, or pan-fry to preferred crispiness.
• Spread thick layer of Greek yogurt on toast.
• Spread thick layer of pureed sweet potato on top of the Greek yogurt.
• Place fresh blueberries across the toast.
• Sprinkle chia seeds throughout the toast concoction. Add rosemary to taste. Enjoy!

Nutrient Analysis:

• Calories: 168 kcal
• Total Fat: 4 g
• Cholesterol: 6mg
• Protein: 5 g
• Sodium: 147 mg
• Total CHO: 28 g
• Fiber: 4 g
• Sugar: 7 g

Want to learn more about living gluten-free?