Avocado Toast x Homemade Bliss Bread
Why bliss bread, you ask? Because it’s fully vegan, gluten-free, no soy, no yeast, no refined sugars, and totally fat free. This is the beauty of investing just a bit more time & energy into your food: total quality control. Healing foods & no bullshit.
I adapted this recipe from the Medical Medium bread recipe because when I made it as suggested, it remained doughy on the inside & sort of crumbled apart. After many many versions, all delicious but some messier than others, I finally arrived at this version that gives you just what you want in a good slide of bread.
Crusty on the outside, tender on the inside, and the great taste of your typical bread without the inflammatory ingredients. Made from gluten-free oat flour, millet flour, tapioca starch/flour, and the addition of whipped aquafaba, these slices lend the same density of the bread you know & love. Sweetened a bit with maple syrup & pure applesauce to make it oil-free, then brought together with flax eggs.
Altogether, takes about 30 minutes to whip up the dough & anywhere from 1-1.5 hours to bake. It freezes beautifully so do yourself a favor & make 2 loaves and then slice after letting it cool. Place the slices between pieces of parchment & throw in a freezer bag marked with the date. Should last months in there, but it won’t. To toast it up, just lay frozen slices on a sheet pan with a little avocado oil or Trader Joe’s garlic olive oil (takes it to another level), and place under broiler for 2 min each side.
Great as an afternoon snack! Tastes amazing, plus the oats will give you energy instead of weighing you down like typical bread. I’ve been eating it on repeat with fresh avocado & perfectly ripe heirloom tomatoes from the farmers market, with a squeeze of lemon & some ground sea salt. It’s beyond comprehension, really. Also great with homemade beet hummus (recipe coming soon!) & sprouts, avocado & rainbow radish, or homemade cashew cheese (recipe can be found here) & squash blossoms with honey drizzle.
The Recipe:
Flax Eggs: 3 tbsp ground flaxseeds + ½ c water
1/3 c pure unsweetened applesauc
3 tbsp maple syrup
1 ½ c water
Aquababa whip: ¼ c aquafaba (juice from a can of chickpeas) + ¼ tsp cream of tartar
3 c gluten-free oat flour (just blend oats until fine like flour)
¾ c millet flour
1 ½ c tapioca flour/starch
1 ½ tbsp baking powder
1 ½ tsp Himalayan salt
Preheat oven to 375. Mix the flaxseeds + water to make the eggs and let sit for 30, stirring occasionally, until gelled.
In a large bowl, mix together the applesauce, syrup, and water. In a another large bowl, whisk together the oat flour, millet flour, tapioca flour, baking powder, and salt. In a small mixing bowl, whisk the aquafaba with the cream of tartar using a hand mixer for about 5 minutes until firm peaks form.
Add the dry ingredients to the wet, mixing until just integrated. Then fold in the aquafaba whip gently until integrated. Let sit for 15 minutes to expand. Then pour into a parchment lined loaf pan. I like to cut two strips to size, overlapping in a cross formation, to cover maximum surface area. Then use a sharp knife to cut a vertical slit down the center of the loaf to let steam escape.
Place in center of oven & bake for 1 hour. Check for doneness by inserting a knife into the center – should come out mostly clean, not doughy. You may need to bake an additional 30-45 minutes. Just keep checking. When done, take out of pan & place on a rack to cool before slicing.
Top as desired & enjoy!