Paleo Ezekiel Toast with Avocado and Tomato
Elevate your breakfast game with this Paleo Ezekiel Toast with Avocado and Tomato—a wholesome and flavorful twist on a classic favorite. This recipe features a hearty homemade bread crafted from nutrient-rich coconut and almond flours, delivering a gluten-free, grain-free alternative that pairs perfectly with creamy mashed avocado. Topped with juicy slices of ripe tomato, a sprinkle of black pepper, and fresh basil leaves, each slice is a vibrant, nutrient-packed bite. Perfect for those following a paleo lifestyle, this savory toast is easy to make and ready in under an hour, offering a delicious, healthy option for breakfast, lunch, or a light snack. Serve it warm with a drizzle of olive oil for a dish that’s as satisfying as it is nourishing!
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Recipe Information
Ingredients
- 0.5 cup coconut flour
- 0.5 cup almond flour
- 0.25 teaspoon baking soda
- 0.25 teaspoon sea salt
- 4 eggs
- 0.25 cup coconut oil, melted
- 0.25 cup unsweetened almond milk
- 2 avocados
- 2 medium tomatoes, sliced
- 1 tablespoon lemon juice
- 0.5 teaspoon black pepper
- 4 leaves fresh basil leaves
- 1 tablespoon olive oil
Instructions
Preheat the oven to 350°F (175°C). Line a loaf pan with parchment paper.
In a large bowl, mix together the coconut flour, almond flour, baking soda, and sea salt.
In another bowl, whisk the eggs, then add the melted coconut oil and almond milk. Mix until well combined.
Combine the wet ingredients with the dry ingredients and stir until a thick batter forms.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
While the Ezekiel bread is cooling, cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
Add the lemon juice and black pepper to the avocado and mash with a fork until creamy.
Once the bread has cooled, slice it into eight pieces.
Heat a skillet over medium heat and add the olive oil. Toast each slice of bread until golden brown on both sides.
Spread the mashed avocado evenly over the toasted bread slices.
Top each slice with a layer of tomato slices and a fresh basil leaf.
Serve immediately and enjoy your Paleo Ezekiel Toast with Avocado and Tomato!
Nutrition Facts
Calories |
2162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.1 g | 237% | |
| Saturated Fat | 76.1 g | 380% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1322 mg | 57% | |
| Total Carbohydrate | 95.9 g | 35% | |
| Dietary Fiber | 58.9 g | 210% | |
| Total Sugars | 16.3 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 414 mg | 32% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3253 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
