Description
This avocado bread recipe is a simple, nourishing, low-carb bread alternative made with just a few wholesome ingredients — perfect for open-faced or stacked sandwiches. Naturally gluten-free and rich in micronutrients, protein, fiber, and healthy fats, these bread thins are as satisfying as they are versatile.
Ingredients
- 2 medium ripe avocados
- 2 pasture-raised eggs
- 1 generous cup grated Parmigiano Reggiano (use the coarse side of the grater)
- A pinch each of onion powder, garlic powder, and black pepper
- For topping: a mix of sesame seeds, poppy seeds, hemp seeds, and sea salt flakes
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a mixing bowl, mash the avocados with a fork. Add the eggs, grated cheese, and seasonings. Mix until the ingredients come together into a cohesive paste.
- Scoop the mixture onto the prepared baking sheet to form 6–8 patties. For 8 smaller rounds (3.5 inches), use about ¼ cup per patty. For 6 slightly larger rounds (4 inches), use about ⅓ cup each. Use a spoon or spatula to flatten each patty, or shape them with a cookie cutter if you prefer uniform rounds.
- Sprinkle the seed and salt topping generously over each patty.
- Bake for 30 minutes, or until the tops are golden and slightly puffed, with small Parmigiano bubbles forming on the surface.
- Remove from the oven and transfer to a wire rack to cool completely before serving.
- Storage: Keep in an airtight glass container in the refrigerator for up to 3 days.
