Avocado toast can be as simple or as tarted-up as you like (to feta or not to feta is a bone of contention in the GT office), but citrus and plenty of salt are non-negotiable. Great sourdough makes a perfectly good vehicle for the avo, but this seeded loaf, inspired by Sarah Britton's famed life-changing loaf of bread from her book My New Roots, is next level.
- 3 perfectly ripe avocados
- Juice of 1½ lemons, finely grated rind of 1, plus wedges to serve
- 50 ml extra-virgin olive oil, plus extra to serve
- ½ tsp dried chilli flakes, plus extra to serve
- Soft-boiled eggs, to serve
- 100 gm natural almonds, coarsely chopped
- 75 gm sunflower seeds
- 75 gm pepitas
- 50 gm buckwheat
- 200 gm rolled oats
- 60 gm linseed
- 3 tbsp psyllium seeds
- 2 tbsp chia seeds
- 60 gm coconut oil, melted
- 1For seeded loaf, preheat oven to 170°C and line a 10cm x 25cm loaf tin with baking paper. Spread almonds, sunflower seeds, pepitas and buckwheat on a baking tray and roast, stirring occasionally, until toasted (6-7 minutes). Transfer to a bowl to cool. Add oats, linseed, psyllium, chia seeds and 2 tsp salt to seed mixture. Mix well, add coconut oil and 700ml water and mix to combine well. Spoon into prepared tin, smooth top and stand for 2 hours to dry out. Bake at 170°C until dark golden brown (2-2½ hours), then cool in tin. Wrap in plastic wrap and refrigerate for up to a week. Thinly slice and toast to serve.
- 2Coarsely mash avocado in a bowl with lemon juice, oil, chilli and plenty of seasoning. Spread on seeded toast and top with half an egg. Scatter with lemon rind and extra chilli, drizzle with extra olive oil and serve with lemon wedges.