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avocado toast.

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hello strangers!  i haven’t blogged in WEEKS.  it feels like months!  i’ve missed you all terribly.  this blogging thing is my fun outlet.  i don’t ride roller coasters ~ i can’t play a single sport ~ and i don’t have the money to be a shopper.  so this is my jam!

today’s yummy recipe is a take on an inspiring breakfast i had in LA, when the hub and i were there a few weeks ago.  there is a lot going on in our lives, and we both feel like we are whirling out of control.  this breakfast was a moment of clarity and sanity in the midst of chaos.

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that’s avocado toast.  hearty, crunchy, sprouted grain bread, toasted and smeared with perfectly ripe, avocado mashed with a little lemon juice (and olive oil if your avocado is a little unripe), sprinkled with chia seeds, tomatoes and green onions, and salt and pepper.

it’s that simple.

my take on it is a grain-free, gluten-free bread that is super easy, and very flavorful.  while i don’t have to lay off the gluten and grains like i used to, i still try to eat grain-free/gluten free as much as possible.  i just feel better when i do.

here’s the bread recipe.  it started from Danielle Walker’s, “Against All Grain” cookbook, and i’ve tweaked it by adding seeds and nuts.

grain-free, gluten-free bread

  • Servings: 1loaf
  • Difficulty: ”easy”
  • Print

ingredients:

  • coconut oil
  • 4 eggs, separated
  • 1 cup smooth, raw, unsweetened cashew butter 
  • 1 tablespoon honey
  • 2 ½ teaspoons apple cider vinegar
  • ¼ cup almond milk
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • optional additions:  caraway seeds, hemp seeds, flax meal, sesame seeds, poppy seeds, crushed sunflower seeds, crushed pepitas (if you want an everything bagel taste, add garlic powder and onion powder)

directions:

  1. preheat oven to 300 degrees and place a small dish of water on the bottom rack while the oven heats. (the steam from the dish of water helps the loaf rise)
  2. line the bottom of a bread loaf pan with parchment paper, then lightly grease the sides of the pan with coconut oil.
  3. separate the eggs.  beat the egg whites until soft peaks form.  place in another bowl and beat the yolks and cashew butter until combined.  add the honey, vinegar and milk.  add any additional ingredients, like caraway seeds and crushed pepitas.
  4. add in the coconut flour, baking soda and salt into the cashew butter mixture.  beat until combined.
  5. add 2 tablespoons of the egg whites and beat till smooth.  add the remaining egg whites and beat on low until just combined.  do not over mix.
  6. pour into the loaf pan and bake 45-50, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. cool completely on a rack.


here’s a picture of my version!!

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don’t forget to sprinkle with chia seeds, fresh cracked black pepper, and coarse salt.  i used fleur de sel, just to class things up a bit.

i think that bread is lovely.  i want to try a yeasty version of it.  i’ll let you know how that works out.

another close-up?  why not!

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