Avocado

Based on traditional Indian flat bread, this bread is easy to make and will keep well in the freezer so that you can simply pop
one in the toaster to warm through. The combination of bread with the Almond & Seed Spread makes a fair source of protein
and will give you good energy for the morning. We also like this bread topped with Hummus, avocado and beetroot.

300 g (2 cups) all-purpose gluten-free
flour mix
2 tsp gluten-free baking powder
canola or light olive oil
Almond & Seed Spread (page 38)
ripe avocado, seeded, peeled and sliced

Sift flour mix and baking powder into a bowl and make a well in centre.
Add 1 tablespoon of oil and about 180 ml (3⁄4 cup) water. Use a roundbladed
knife in a cutting motion to mix ingredients. Use your hand to
bring mixture together into a firm dough. Knead in bowl until smooth.
Divide dough evenly into 8 portions. Shape each portion into an oval and
roll out on very lightly floured surface to an oval about 13 cm in length.
Heat a large heavy-based frying pan over medium-high. Brush one side
of flat bread lightly with oil and place, oil-side down, in pan. Cook for
3 minutes or until lightly browned underneath. Brush surface lightly
with oil. Turn and cook other side, pressing edges with a clean cloth
occasionally, for 2 minutes or until lightly browned. Cool on wire rack.
Repeat cooking with remaining flat bread.
To serve, spread bread with Almond & Seed Spread and top with the
avocado slices.
MAKES 8 FLAT BREAD
Place cooled bread into a sealed freezer bag
and freeze for up to 1 month. Wrap in foil and
warm in oven at 150°C for 10–15 minutes,
or pop into a toaster to thaw and heat through

 

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