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?
Dry ingredients -
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 -
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.
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.
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.
Dry ingredients -
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 -
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.
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.