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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13 responses to “Avocado Bread

  1. I cannot wait to make this bread. I have been eyeing your pictures and hoping you would post the recipe soon!

  2. 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.

  3. 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

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