Whole Wheat + Avocado Bread = amazing.

Last night, I went on a baking binge. I made a cookie recipe that I have been eyeing for a while. I made banana pudding because I have gotten several banana recipe requests lately. And I made whole wheat avocado bread.

To. Die. For.

All of the things I made were tasty and will eventually make it to the blog, but this avocado bread is so good that I have to share it. Now. It is hearty and moist and you can really taste the avocado. I had it for breakfast this morning with eggs…

half toasted, half not because I am indecisive

And then I had it again with lunch during my Nutrition lab. That lab is every Monday from 2-5 and it perfectly coincides with when I want to have lunch. It’s usually pretty awkward… mainly because I have a tendency to bring entire chicken breasts in transparent tupperware containers smothered in ketchup and it looks like I’m eating a crime scene. Bringing food to school is so stifling! I usually end up packing some kind of protein, fruit, a bag of nuts, a baked good, and a bag of sugar snap peas and carrots.

Do you see the amazing chunks of avogasm?Β 

Recipe: Makes 5 slices (feel free to double the recipe!)

Dry ingredients –Β 

3/4 cup whole wheat flour

1 tbsp wheat bran

1 tbsp quick oats

2 tbsp kamut flour (optional, you can sub in more of any of the the first three ingredients – I just wanted to stir up the nutrients)

1 tbsp coconut sugar (or any sugar)

1/2 tsp baking soda

1/4 tsp salt

Wet ingredients –Β 

1 ripe, medium avocado

1/3 cup greek yogurt

1 egg

1 tbsp extra virgin olive oil

Directions – Preheat the oven to 350. Combine all the dry ingredients in a bowl and mix well. In another bowl, mash the avocado and add the yogurt, egg, and oil and mix well. Pour the wet over the dry and stir with a spatula until just combined. Pour into a well greased mini-loaf pan and bake at 350 for 36-40 minutes, or until it passes the toothpick test. Let it cool in the pan before removing or slicing.

Benefits:

Avocado * contains vitamins A, B, C, and E. Also contain phosphorous, magnesium, potassium, folic acid, zinc, and iron. Their greatest asset is their monounsaturated fat content, which is linked to lower cholesterol levels, reduced risk of heart disease, weight loss, and even alleviating depression.

Whole wheat flour * unlike refined white flour, whole wheat flour has more B vitamins, fiber, folic acid, calcium, zinc, phosphorous, copper, and iron. Whole grains reduce your risk for diabetes and have also been linked to weight loss and maintaining a lower BMI.

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28 thoughts on “Whole Wheat + Avocado Bread = amazing.

  1. Back in college I had this huge obsession with mixing cereal and yogurt so I used to bring that to class and eat it. Picture random crazy girl eating lucky charms every day. No wonder I didn’t date anyone in college. πŸ˜›

    Loving this avocado bread! SOOOO healthy but also so delicious. Sigh.

    1. Ummmm I do have that obsession? A few days ago, when I posted my never-fail breakfast of yogurt with nuts and a muffin crumbled in – I didnt mention that if I dont have any muffins on hand, I just use cereal. Usually of the fibrous variety. πŸ˜‰ Does this mean I am meant to go to med school too?! Say yesssssss.

  2. Ha! I understand! I always bring lunch to my tennis practice and the people around me must think I eat baby food (sweet potatoes mashed with almond butter and cinnamon-MMmM) or some other crazy thing πŸ˜›

  3. i definitely just bookmarked this recipe… looks amazing. i love anything with avocado in it and of COURSE i love bread so together they just cant do no wrong… mmmm

  4. Wow, this looks unbelievably good! It looks like a healthier, not as sweet version of banana bread. I’m totally going to have to try this one once avocados stop being so expensive by me.

  5. Wow, sounds like you were on a baking roll! I’m not sure I have the patience to bake more than 2 baked good in a row…haha

    That bread looks amazing. The avocado must make it so moist! I’ve got to try that.

  6. Wahoo!!! I love love love avocado bread! Usually I add an avocado to banana bread because I like the hint of sweetness that the banana provides and I love the creaminess that the avocado provides…an unlikely combination but super good!

  7. That bread is yummy looking!

    I always got a kick out of crafting epic salads to eat at work. Those things were works of ART. My co-workers thought I was vegan for two months. They couldn’t see the protein buried under the foliage.

  8. mmm! I love little recipes πŸ˜€
    The only avocado bread I’ve made was a banana avocado bread that was TOO DIE FOR. I love how avocado can act like the “fat” for the bread and really ups the flavor…

  9. Oh my goodness! Two things: that bread looks amazing and I love how you’ve packed it with all the goodness there is to be packed into a bread. And I am yet to try making bread myself – my first attempt was a failure. That’s three things, but I might just have to try your recipe. Lovely.

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