16 Apr 2014

Avocado and basil, seed and nut toast

A few weeks ago I posted an instagram pic of what has become a go-to breakfast in my household: homemade nut and seed toast, basil, avocado and finishing salt. This little-breakfast-that-could got so much love that I couldn’t resist breaking it down here. The loaf is super easy to make, I would just recommend putting it together a day in advance so it has the proper time to soak before cooking and cool down before slicing. I posted something along the same lines a few months back, granola bread, which I paired with hazelnut butter.  This is a more savory version with toasted cumin and coriander seeds that are lovely with the avocado. It’s also chock full of fiber and lots of good ol’ omega 3′s so it’s a great way to kick off your day.

You don’t have to be an amazing baker to pull this off. It’s really quite simple, but if you’re craving a little avocado toast without the fuss, just go out and get your favorite loaf and off you go. No judgement, as long as you don’t forget the basil!



Avocado and basil, seed and nut toast


2 cups rolled oats

1 cup whole raw almonds

3/4 cup hulled pumpkin seeds

1/2 cup chia seeds

1/2 cup sunflower seeds

1/4 cup roasted sesame seeds

1/4 cup psyllium seed husk

1/4 cup golden raisins

2 tablespoons golden flax seeds

2 teaspoons kosher salt

2 teaspoons toasted and ground coriander seeds

1 teaspoon toasted ground cumin seeds

1⁄4 cup melted coconut oil

2 cups water


In a large bowl, mix all dry ingredients until well incorporated. Add the coconut oil and mix until evenly distributed, then add the water and stir until mostly absorbed. Put all in a small loaf pan and smooth out the top. Allow liquids to absorb at room temperature for at least two hours. Preheat oven to 375. Bake for 30 minutes, and then take out of loaf the pan, invert onto the oven rack and bake for and additional 30 minutes. The loaf should be browned and sound hollow when tapped. Allow to fully cool for several hours before slicing, or the slices will crumble. Store in the refrigerator for up to a week, or slice and freeze. The bread tastes best when toasted.

Garnish with sliced avocado, julienned basil and maldon salt.

seed and nut loaf ingredients
seed and nut loaf soaking
seed and nut loaf baked
seed and nut loaf sliced
i heart avocados
delicious maldon salt
avocado basil toast


3 Responses to “Avocado and basil, seed and nut toast”

  1. Jacquie

    Looks healthy and delicious. Beautiful. A perfect antidote breakfast for the day after the big Easter meal.

  2. Love that there’s no yeast in this. Going to try and make this weekend!


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