A few key ingredients bring a boost of protein to this gluten-free twist on bagels and lox—almond and buckwheat flours, sunflower seeds, smoked salmon and cottage cheese.
Step 1
In medium bowl, whisk together flours, onion powder, hot water, oil, and 1/2 teaspoon each salt and pepper until smooth. Let batter rest 20 minutes.
Step 2
Heat oven to 300°F. Coat two 111/2- by 17-inch rimmed baking sheets with nonstick spray and line with parchment paper. Divide batter between prepared sheets (about 1 cup each) and, using offset spatula, spread thinly and evenly to cover parchment. Sprinkle seeds on top.
Step 3
Bake 15 minutes, rotate and switch positions of pans, then bake another 15 minutes. Carefully slide each parchment with unbroken flatbread directly onto separate oven rack and bake until deeply colored and very crisp around edges, 10 to 15 minutes. Let cool on wire racks.
Step 4
Meanwhile, in mini food processor, puree cottage cheese until smooth; fold in scallions.
Step 5
Break flatbreads into large shards and spread with scallion cottage cheese. Top with salmon, cucumbers, scallions,
and pepper if desired.
Step 6
Leftover flatbreads can be stored at room temp in airtight container for up to 10 days.
