Avocado Bread

I’m not a huge fan of avocados, but they’re a great source of potassium, magnesium and healthy fats. In order to incorporate more avocados into my diet, I like to bake them into cookies and muffins.

This recipe is actually a bread, and yes — it does taste like avocados. I was skeptical at first, but it does actually does have a nice texture. More like a dense pound cake (due to all the fat), but great for sandwiches. I like to serve with ham, tomatoes and goat cheese.

I’ve adopted this recipe from Low Carb Inspirations … you can find the original recipe here.

I’ve cut the original recipe by a third, good for one small avocado (about 100g), and added ground chia. This recipe is very forgiving, so you can experiment with different herbs, ground seeds or even coconut flour.

I’ve usually make this bread as small loafs (great for serving appetizers) or pita-style (for sandwiches). Be sure not to spread too thin if making pita bread. This bread will rise slightly in the oven (mine usually deflates as it cools). It’s easier to slice after being refrigerated for a few hours, and you can also re-toast in a small toaster oven.

The entire batch is only 4g net carbs, but 52g of fat. So I like to split this into 4 servings. As always, adjust serving size as per your own daily dietary needs. Enjoy!