Blend the avocado in a food processor.
Preheat the oven to 180°C and line a small baking tin with parchment paper.
In a bowl, beat the eggs with the avocado cream, add the salt, sunflower oil, mix well, add the wholemeal flour and the baking soda activated with a few drops of lemon.
Pour the batter into the tin and level the surface with the back of a wet spoon.
Sprinkle with mixed seeds and bake at 180°C for 35-40 minutes.
Once cool, slice the bread and serve.
Food processor or blender
Baking tin
Parchment paper
Wet spoon
In the refrigerator
To store the bread, wrap it in cling film and place it in the refrigerator. It is recommended to consume within 2-3 days. Great to enjoy with cheeses and cold cuts.
Italia, Veneto
| Energy (kcal) | 291.18 |
| Carbohydrates (g) | 26.37 |
| of which Sugars (g) | 1.03 |
| Fat (g) | 17.14 |
| of which Saturates (g) | 2.84 |
| Protein (g) | 8.74 |
| Fiber (g) | 1.55 |
| Sale (g) | 0.04 |
