Avocados are one of those rare nutrient dense foods that cross all dietary boundaries and are loved by everyone from vegans to carnivores. Rich in healthy fats and with a host of vitamins & minerals they are a great addition to many dishes. This is, however, the first time I’ve tried making bread with them. Occasionally we have some avocados that have lasted long enough to become very ripe, and they are perfect for recipes like this.
Preparation Time: 30 mins
Cooking Time: 40 mins
Serves: 4-6
Ingredients:
We use all organic or biodynamic ingredients
- 1 ½ large ripe avocados
- 3 free range eggs
- 1/3 cup extra virgin, cold pressed olive oil
- 1 cup almond meal
- ½ cup flaxseed meal
- 1/3 cup hulled hemp seeds
- 1 tsp high quality salt
- 1 tbsp pistachio kernels, finely chopped
- 1 tbsp extra hemp seeds
- ½ tsp extra high quality salt
Method:
- Heat oven to 180oC
- Line a loaf tin with parchment paper
- Blend avocado flesh, eggs and olive oil in a food processor until smooth
- In large bowl mix almond meal, flaxseed meal, hemp seeds & salt until well combined
- Add avocado mixture to dry ingredients and blend together thoroughly with a large spoon
- Spoon into loaf tin and sprinkle with pistachios, hemp seeds & additional salt
- Bake in oven for 35-40 minutes or until cooked through.
- Remove from oven, and pan and allow to cool on a wire rack
To Serve:
Serve warm with grass fed butter, avocado or nut butter
