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.
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
here’s a picture of my version!!
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!