Wild Mushroom Avocado Flatbread with Coconut Cream Drizzle

For the Flatbread Base (Gluten-Free)

• 1 cup almond flour
• ¼ cup arrowroot starch or tapioca flour
• ¼ tsp baking soda
• ¼ tsp sea salt
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 tbsp water

Toppings

• 1 ripe avocado
• Juice of ½ lime
• Salt & pepper to taste
• 1 cup oyster or chanterelle mushrooms, roughly chopped
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp garlic powder
• Optional: slices of smoked salmon (if not vegan)

Coconut Cream Drizzle

• ¼ cup chilled coconut cream (from a can, solid top portion only)
• 1 tsp lemon juice
• ½ tsp maple syrup
• Pinch of salt