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Any other avocado toast fans out there?
This loaf is my favorite way to enjoy avocado toast — I like to toast the slices and then spread with avocado mixed with a little lemon juice, salt and pepper — not only is this a far healthier and filling way than spreading avocado on bread, it’s also far tastier as this loaf is delicious on its own.
To lower the carb content, you can use zucchini only as the vegetable content (though it’s tastier with all three vegetables). You can also change up the seeds with nuts if you prefer, and add in some dried herbs to change the flavour profile.
This loaf freezes really well, which makes it a great make-ahead meal option. Simply take a slice out of the freezer and pop it in the toaster for a quick and easy breakfast or snack.
Hands-on Overall
Nutritional values (per serving)
Net carbs3.8 grams
Protein6.7 grams
Fat14.6 grams
Calories175 kcal
Calories from carbs 9%, protein 15%, fat 76%
Total carbs6.8 gramsFiber3 gramsSugars2 gramsSaturated fat5 gramsSodium600 mg(26% RDA)Magnesium63 mg(16% RDA)Potassium302 mg(15% EMR)
Ingredients (makes 12 slices)
- 1 cup almond flour (100 g/ 3.5 oz)
- 1/2 cup mixed seeds (65 g/ 2.3 oz) (I used pumpkin, flax seeds, sunflower, sesame)
- 1/3 cup coconut flour (40 g/ 1.4 oz)
- 2 tbsp psyllium husks (8 g/ 0.3 oz)
- 1 large grated zucchini (320 g/ 11.3 oz)
- 1 small grated carrot (50 g/ 1.8 oz)
- 1 cup grated pumpkin (115 g/ 4.1 oz)
- 4 extra large eggs or 5 medium eggs
- 1/4 cup ghee or coconut oil (60 ml/ 2 fl oz)
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- 2 tsp baking powder
- 2 tsp pink Himalayan salt, or to taste
- 2 tbsp mixed seeds, to garnish
Instructions
- Heat oven to 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted). Combine the dry ingredients (almond meal, spices, salt, coconut flour and psyllium, and seeds and baking powder) in a bowl.
Note: If you are worried about moisture issues (which depends on the vegetables), increase the temperature to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted).
- Grate veggies and stir through ghee and eggs in a separate bowl, then add dry mix to veggie mix and stir to combine. The mixture will be fairly dry.
- Pour into a loaf pan and press down lightly, then sprinkle with mixed seeds.
- Bake uncovered 55-70 minutes until a skewer comes out clean.
- Allow to cool 30 mins or so in pan then move to cooling rack.
- Store in a sealed container in the fridge up to 5 days. Reheat or toast before serving. For longer storage, pre-cut and freeze for up to 3 months.
Ingredients
- 1 cup almond flour (100 g/ 3.5 oz)
- 1/2 cup mixed seeds (65 g/ 2.3 oz) (I used pumpkin, flax seeds, sunflower, sesame)
- 1/3 cup coconut flour (40 g/ 1.4 oz)
- 2 tbsp psyllium husks (8 g/ 0.3 oz)
- 1 large grated zucchini (320 g/ 11.3 oz)
- 1 small grated carrot (50 g/ 1.8 oz)
- 1 cup grated pumpkin (115 g/ 4.1 oz)
- 4 extra large eggs or 5 medium eggs
- 1/4 cup ghee or coconut oil (60 ml/ 2 fl oz)
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- 2 tsp baking powder
- 2 tsp pink Himalayan salt, or to taste
- 2 tbsp mixed seeds, to garnish
Instructions
- Heat oven to 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted). Combine the dry ingredients (almond meal, spices, salt, coconut flour and psyllium, and seeds and baking powder) in a bowl.
Note: If you are worried about moisture issues (which depends on the vegetables), increase the temperature to 180 °C/ 355 °F (conventional), or 160 °C/ 320 °F (fan assisted). - Grate veggies and stir through ghee and eggs in a separate bowl, then add dry mix to veggie mix and stir to combine. The mixture will be fairly dry.
- Pour into a loaf pan and press down lightly, then sprinkle with mixed seeds.
- Bake uncovered 55-70 minutes until a skewer comes out clean.
- Allow to cool 30 mins or so in pan then move to cooling rack.
- Store in a sealed container in the fridge up to 5 days. Reheat or toast before serving. For longer storage, pre-cut and freeze for up to 3 months.
Nutrition (per serving)
Calories175kcal
Net Carbs3.8g
Carbohydrates6.8g
Protein6.7g
Fat14.6g
Saturated Fat5g
Fiber3g
Sugar2g
Sodium600mg
Magnesium63mg
Potassium302mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 3.8 g | 6.7 g | 14.6 g | 175 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.7 g | 1.8 g | 4.4 g | 49 kcal |
| Seeds, mixed, unsalted (pumpkin, sunflower, flaxseed, sesame) |
| 0.7 g | 1.3 g | 2.7 g | 29 kcal |
| Coconut flour, organic |
| 0.4 g | 0.6 g | 0.5 g | 12 kcal |
| Psyllium husks, whole |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Zucchini (summer squash, courgette) |
| 0.6 g | 0.3 g | 0.1 g | 5 kcal |
| Carrot, fresh |
| 0.3 g | 0 g | 0 g | 2 kcal |
| Pumpkin, fresh |
| 0.6 g | 0.1 g | 0 g | 2 kcal |
| Egg, whole, hard boiled (free-range or organic eggs) |
| 0.1 g | 2.1 g | 1.6 g | 24 kcal |
| Ghee |
| 0 g | 0 g | 4.6 g | 42 kcal |
| Paprika, smoked (spices) |
| 0.1 g | 0.1 g | 0.1 g | 2 kcal |
| Cumin, ground |
| 0.1 g | 0.1 g | 0.1 g | 1 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Seeds, mixed, unsalted (pumpkin, sunflower, flaxseed, sesame) |
| 0.2 g | 0.3 g | 0.7 g | 7 kcal |
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