avocado toast

IMG_6958I’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.

avocado toast 
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
1 avocado
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


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