Avocado Bread

Sometimes, I just need a sandwich.  Or toast.  Or a sponge for my egg yolks.

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Bonus, too…this stuff is safe on the 21DSD.  If you’ve been following my little adventure in detoxing on Primal Competitor, you’ve already gotten a sneak peak.  You really can’t tell there’s avocado in it at all–it’s a nice, neutral flavor that suits all of your bread-y needs, while being low carb and high in healthy fats.  It’s got a firm texture that holds together in the toaster oven and soaks up butter, egg yolks, and mayo very nicely.  The next test?  Let’s see how well this stuff supports a burger…

INGREDIENTS

**Printable Recipe**

1/2 c Coconut Flour

1 t Salt

1 t Baking Soda

1/2 c Ground Flax

6 Eggs

1 c Avocado Puree (about 2 large avocados)

INSTRUCTIONS

Make sure your avocado puree is totally smooth…no lumps!

Combine the dry ingredients.  The add your eggs and avocado, beating until smooth.  Pour batter into a greased loaf pan.  Bake at 350 degrees for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

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24 thoughts on “Avocado Bread

  1. Magda

    Do you think it would work with a whole cup of flax meal instead of coconut flour? The price of coconut flour over here is just ridiculous.

    Reply
  2. sher

    This bread looks awesome!!! I can’t wait to make it tomorrow!!
    Do you think you could make this bread work with apples, cinnamon and raisins added?? Looking for something sweet to make with breakfast over the weekend.
    Thanks!
    Sher

    Reply
  3. gina

    I absolutely love avocados, so in my mind this bread sounded phenomenal, so I just made some & it tasted so wrong to me. I am not trying to be rude, just honest… It just didn’t mesh well with my taste buds. To be totally fair I have never baked with avocados ( I have always eaten them cold) or ground flax, so it is probably because my tastes are not used to those flavors. I really wanted to love it, but it didn’t work out for me.

    Reply
    1. Alex

      This recipe was awful! Flax seed is just too slippery to make for a nice texture, and the flavor was good for about 3 seconds, then it was just bad. I am going to try frying slices of it tomorrow, I think..or I may just give it to the chickens….sorry…it needs something to sweeten it just a little, or garlic and onion, maybe some dill, and some other flour added to make it less spongy.

      Reply
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    1. tgipaleo Post author

      I think it would, but it might take a little more. I would add a little but at a time until you get a proper consistency

      Reply
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  6. Christie

    I love this bread! It is great by itself or with some butter. Or…

    Sometimes I cut it into strips and make inside out wraps, wrapping ham or turkey around it with my favorite sandwich spreads and toppings rolled up inside.

    Reply
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  9. Alicia

    I just made this bread and it’s yummy! Anyone know how many calories there would be in each slice?

    Reply
  10. nzoshea

    I made this last night looking forward to a slice. The bread isn’t awful but it doesn’t taste good either. What bothers me the most is the slimmy texture. It will be hard to finish this loaf. =[
    I thought it could be from the flax but I have a great recipe for scone that actually uses one cup of the stuff and is not slimmy at all. Any ideas? Thanks.

    Reply

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