I must give full credit for this recipe to my son. It was his creation! This recipe feeds two four year old boys or one adult.
4 thick (1 inch) slices of grain free bread*
1 whole avocado, ripe
1 can sardines**, drained
1 Tbsp red wine vinegar
1/2 Tbsp olive oil
1/2 Tbsp coconut oil
salt and pepper
Drain one can of sardines into a small bowl. Add the oil and vinegar and mash with a fork. Season with salt and pepper. Next slice open the avocado and remove the pit. Scoop the flesh into another small bowl, mash with a fork and season with salt and pepper.
Melt 1/2 Tbsp coconut oil in a skillet over medium high heat. Place two slices of bread in the skillet to toast. Flip the bread after about one minute.
Remove the warm crunchy bread from the pan, spread each with the smashed avocado and cover with the sardines. Slice in half and serve with steamed veggies or sliced fruit.
*I used Danielle Walker’s grain free sandwich bread recipe from Against All Grain. It freezes very well and stays fresh for a week in the fridge.
** i prefer either Crown Prince bristling sardines in olive oil or Wild planet sardines in olive oil.