AVOCADO SEED BREAD

MAKES 1 LOAF (± 16 SLICES) / PREPARATION AND BAKING: 70 MIN

DRY INGREDIENTS 125ml (½c) coconut flour 45ml (3T) psyllium husk powder 2,5ml (½t) bicarbonate of soda 7,5ml (1½t) cream of tartar 5ml (1t) salt 375ml (1½c) mixed seeds (flax/ linseed, sesame, sunflower, pumpkin) WET INGREDIENTS 220g avocado flesh (see tip) 4 large eggs 80 ml ( c) milk or plant-based milk 15ml (1T) apple cider vinegar 160ml ( ₂⁄₃c) boiling water Preheat the oven to 190°C. Keep a standard loaf pan lined with baking paper handy. 1 Dry ingredients Sieve all the ingredients, except the seeds, into a mixing bowl. Add the seeds and mix thoroughly to combine. 2 Wet ingredients Scoop out the avocado flesh and weigh on a kitchen scale. Place the avo in a jug blender or bullet blender with all the ingredients, except the boiling water, and blend for 30-60 seconds or until combined into a smooth purée with no lumps. Add the blended mixture to the dry ingredients and stir. 3 Add the boiling water to the blender jug, then close the lid and shake to loosen any remaining avo mixture before tipping the water into the mixing bowl. Using a hand whisk, quickly mix to form a light batter (don’t overwhisk). 4 Set the batter aside for 1-2 minutes to absorb all the liquid. Scoop into the prepared loaf pan and bake in the oven for 45-55 minutes. 5 Set aside to cool in the pan for a few minutes before tipping out onto a wire rack. Cut the bread into slices and serve.