Sometimes, I just need a sandwich. Or toast. Or a sponge for my egg yolks.
Bonus, too…this stuff is safe on the 21DSD. If you’ve been following my little adventure in detoxing on Primal Competitor, you’ve already gotten a sneak peak. You really can’t tell there’s avocado in it at all–it’s a nice, neutral flavor that suits all of your bread-y needs, while being low carb and high in healthy fats. It’s got a firm texture that holds together in the toaster oven and soaks up butter, egg yolks, and mayo very nicely. The next test? Let’s see how well this stuff supports a burger…
INGREDIENTS
**Printable Recipe**
1/2 c Coconut Flour
1 t Salt
1 t Baking Soda
1/2 c Ground Flax
6 Eggs
1 c Avocado Puree (about 2 large avocados)
INSTRUCTIONS
Make sure your avocado puree is totally smooth…no lumps!
Combine the dry ingredients. The add your eggs and avocado, beating until smooth. Pour batter into a greased loaf pan. Bake at 350 degrees for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
YAY! Have 8 avacados waiting to be used…..
I cannot wait to make this bread. I have been eyeing your pictures and hoping you would post the recipe soon!
This looks yummy. Thanks!
How interesting!! Quite a healthy way to “spice” up a bread recipe!
Do you think it would work with a whole cup of flax meal instead of coconut flour? The price of coconut flour over here is just ridiculous.
I don’t think so…can you get either almond or arrowroot flour?
Is there anything I can dub for ground flax?
Sure! Just add an extrar 2 Tablespoons if coconut flour, or 1/4 c Chia Seeds
This bread looks awesome!!! I can’t wait to make it tomorrow!!
Do you think you could make this bread work with apples, cinnamon and raisins added?? Looking for something sweet to make with breakfast over the weekend.
Thanks!
Sher
Mmmmm…I’d try all of those! Avocado also has a natural affinity for pecans.
And add about 1/4-1/2 cup maple syrup or honey if you really want to sweeten it up.
What kind of consistency does the bread have? Every thing I have tried is kind of spongy……thx!
It’s a little like a quick bread–almost cake-y
I absolutely love avocados, so in my mind this bread sounded phenomenal, so I just made some & it tasted so wrong to me. I am not trying to be rude, just honest… It just didn’t mesh well with my taste buds. To be totally fair I have never baked with avocados ( I have always eaten them cold) or ground flax, so it is probably because my tastes are not used to those flavors. I really wanted to love it, but it didn’t work out for me.
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Would this work with a cup of gluten-free flour blend in place of the coconut flour and flax seed?
I think it would, but it might take a little more. I would add a little but at a time until you get a proper consistency
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