Smashed Avocado on Chia Bread
Avocado toast is the perfect go-to for a quick, nutritious breakfast or lunch. Make it even better by piling creamy avocado on top of your own chia bread.
Makes 1 loaf of bread
1 3/4 cups of buckwheat groats
1/4 cup of chia seeds
1 cup of filtered water
1/4 cup of extra virgin olive oil
1 1/2 teaspoon of baking powder
1/2 teaspoon of sea salt
Juice of half a lemon
1/2 ripe avocado
Extra virgin olive oil
Juice of half a lime
Preheat oven to 320 F and line a loaf tin with baking paper on all sides and the base.
Soak the buckwheat groats in cold water for around 2 hours, until softened.
Soak the chia seeds in 1/2 cup of cold water, until the chia seeds expand and turn into a gel.
Drain the buckwheat groats and rinse through a sieve. Ensure all water is drained. Place the buckwheat in a food processor and add the chia gel, 1/2 cup of water, the olive oil, baking powder, sea salt and lemon juice.
Combine the ingredients in the food processor for around 3 minutes until you have a batter consistency with some whole buckwheat remaining in the mix.
Spoon the batter into the lined load tin. Bake in the oven for 1 hour and 15 minutes, until the bread is firm to touch. Remove from the oven and allow to cool. After 30 minutes, remove from the tin onto a drying rack.
When the bread is cool, slice it carefully with a knife.
Lightly toast each slice on a pan in a little olive oil.
While toasting, scoop out half the avocado into a bowl. Drizzle a tiny bit of olive oil into the bowl, a sprinkle of sea salt and the fresh lime juice. Mash together with a fork. When the bread is toasted, top with avocado smash and eat immediately!
Gluten-free | Vegan | Paleo