A bread perfect for savory breakfasts, made with wholemeal flour and avocado.
Step 1 of 6: Blend the avocado in a food processor.
Step 2 of 6: Preheat the oven to 180°C and line a small loaf tin with baking paper.
Step 3 of 6: In a bowl, beat the eggs with the avocado cream, add the salt, sunflower oil, mix well, then add the wholemeal flour and the baking soda activated with a few drops of lemon.
Step 4 of 6: Pour the batter into the tin and smooth the surface with the back of a wet spoon.
Step 5 of 6: Sprinkle with mixed seeds and bake at 180°C for 35-40 minutes.
Step 6 of 6: Once cooled, slice the bread and serve it.
Recipe by
In summary: Not suitable for vegans · Allergens detected: Gluten, Eggs, and Sesame
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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