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Lucy Di Marino

A flavourful seeded bread toasted and topped with a simple avocado mash, this recipe makes a delicious meal any time of the day as well as a wonderful snack. To serve as a starter or appetiser, cut the bread into small squares for bite size pieces.

Makes Four Slices

Ingredients

Bread

½ tsp ground rock salt
2 tsp psyllium husk
50 pumpkin seeds
50 g sunflower seeds
70 g flax seeds
120 g buckwheat groats
160 ml water
200 g almonds

Avocado

⅛ tsp garlic powder
½ tsp ground rock salt
½ tsp chia seeds
½ tsp hot chilli flakes
1 tsp flax seeds
1 tsp lemon zest
10 ml lemon juice
170 g avocado

Method

In a high speed blender or food processor, process the almonds, buckwheat, flax seeds, psyllium and salt into a flour, stopping as soon as the ingredients begin to clump together.
Transfer to a bowl and add the pumpkin and sunflower seeds. Mix well and gently stir in the water.

Transfer to a loaf mould and bake in a pre heated oven at 180°C for 40 minutes. Allow the loaf to cool slightly and gently remove from the mould tipping the loaf upside down and sitting it right side up on a cooling rack.

To make the avocado mash, add the avocado, garlic powder, salt and lemon juice to a bowl and mash together. Slice the bread and toast 4 slices.

Top with the avocado and sprinkle with the chilli flakes, seeds and lemon zest. Season with more salt if desired.

Enjoy!