I’m not gonna lie, gluten-free bread is not the same as regular bread. It’s porous and tends to crumble. If you make a pb & j, the jelly leaks through and it’s a bit of a mess. However, once toasted, it becomes quite similar to regular bread. Then, once it is slathered with jam – or avocado – I can’t tell much of a difference. While I may have given up on pb &j, I have not given up on toast. This version is a new favorite. It’s delicious on it’s own, but if it’s gonna be a busy morning and I need more protein, a fried egg is an excellent addition alongside.
yield: 2 pieces of toast
recipe notes: I typically use just one half of an avocado per two slices of toast. If you have a small avocado or like a ton of avocado, feel free to use the whole thing. I keep the core in the other half, wrap it tightly with cling wrap and it usually stays for at least another day or two in the fridge.
2 slices of (gluten free) toast
salt & fresh cracked black pepper, to taste
1. Toast the bread.
2. Once toasted, spread as much avocado as you’d like on each toast. I typically use a fork to scoop it out and then smash it. Sprinkle with salt & pepper.
source: anna maria original