Recipe: Avocado Mash on 90-second Grain-free Bread
Research shows that some healthy foods may be problematic for individuals with certain health conditions or a compromised digestive tract. Grain-free ingredients and recipes have become more common as a means of reducing potentially inflammatory foods. This 90-second bread is an affordable, homemade, versatile, grain-free alternative.
Rich in protein and healthy fats from almond flour and eggs, this bread pairs well with a spread and your favorite veggies, or with more protein to make it a meal. Try it with the avocado mash as a satisfying breakfast or snack, or serve it however you enjoy your bread (or toast). Grain-free living just got a little easier, and more delicious!
Avocado Mash on 90-second Grain-free Bread
Serves 1
Ingredients
- 3 Tbsp almond meal
- 1 Tbsp olive oil
- ½ tsp baking powder
- 1 large egg
- ½ avocado, halved and pitted
- 3 Tbsp plain Greek yogurt
- 3 cherry tomatoes, sliced in half
- ½ tsp chia seeds or hemp seeds (Optional)
- black pepper, to taste
Directions
- In a small, microwave-safe bowl, combine almond meal, olive oil, baking powder, and egg. Mix with a fork until the ingredients are well blended. Place in the microwave and heat for 90 seconds.
- While the bread is in the microwave, use a spoon to scoop the avocado flesh from the skin and place it in another small bowl. Add Greek yogurt to the bowl with avocado flesh and use a fork to mash together.
- Remove bread from the microwave. Let cool. Flip the bowl over, gently removing bread. With a sharp knife, slice the bread crosswise to get two slices. (Optional: Put the bread halves in the toaster for an extra toasty crunch.)
- With a spoon, scoop the avocado mixture evenly onto each slice of bread. Top each slice with 3 sliced cherry tomatoes and ¼ tsp hemp or chia seeds. Add black pepper to taste.
Tip: Hold the avocado mash and try this bread topped with hummus and bell pepper slices, chicken or tuna salad, or seasoned bean dip. The options are endless (and delicious)!
Recipe modified from: Jennifer Banz
