Serves 1

1 Piece of Buckwheat Onion Bread

1/2 Avocado

1/2 lemon juice 

sprinkle with cayenne pepper

I use the buckwheat onion crust from the sweet corn quiche recipe in the Rawsome Vegan Cookbook. I didn't care for the corn portion when I originally made it the first time, but ended up loving the bread. I use it for BLTS with tempeh bacon too. You can substitute a sprouted bread or other kind of bread if you wish. I lightly toast mine before I add the toppings.