A bread perfect for savory breakfasts, made with wholemeal flour and avocado.
Blend the avocado in a food processor.
Preheat the oven to 180°C and line a small loaf tin with baking paper.
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.
Pour the batter into the tin and smooth the surface with the back of a wet spoon.
Sprinkle with mixed seeds and bake at 180°C for 35-40 minutes.
Once cooled, slice the bread and serve it.
Food processor or blender
Baking tin
Baking paper
Wet spoon
In the refrigerator
To store the bread, wrap it in cling film and place it in the refrigerator. It is best consumed within 2-3 days. Excellent with cheese and cured meats.
Italia, Veneto
