Oat crunchers with fresh or smoked salmon, spiced fennel, beetroot, and avocado, topped with seed crumble.

This recipe, created by CSI Food Consultant Frances Buckley in partnership with Sowan’s, was featured in her talk at the Coeliac Societies Gluten Free Roadshow 2024.

Ingredients

Sowans Brown Bread Mix
22oml buttermilk
Salmon (smoked or cooked, according to preference)
Beetroot
Avocado
Keifir or sheep’s milk yoghurt
Fennel
Red Onion
Apple Cider Vinegar
1/2 tsp sugar
Salt, to taste

Method

Using Sowans brown bread mix, make as instructions on pack but reduce the liquid to 200ml.
Roll into a flat disc, as you would pastry, between two sheets of cling film. Using a scone cutter cut into large circles and bake on parchment at 180 degrees Celsius until crisp.
Allow to cool, top with spoonable kefir or sheep’s milk natural yogurt, spiced fennel or beetroot and avocado and fresh or smoked salmon.
To make the fennel pickle, in a bowl put 1 tablespoon of cider vinegar, ½ teaspoon of sugar and a pinch of salt, add 1 tablespoon of boiling water. Finely slice the bulb of fennel and a red onion into the liquid and leave for at least an hour, until ready to use.

Nutrition

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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.