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


Avocado mix

1/2 ripe avocado

Extra virgin olive oil

Sea salt

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