This delicious grain-free bread is topped with a creamy avocado spread. Its perfect for your next meal or snack!
A few years ago if you googled "Avocado Toast" your search results would yield only a few recipes - mostly including a simple mashed avocado spread on toast. Nothing fancy. Well, times have changed. Recipes for Avocado Toast have gone mainstream. Today if you google "Avocado Toast" a plethora of fancy avocado recipes would appear from those topped with seeds to goat cheese and avocado.
Todays recipe is a twist on the current Avocado Toast trend. I first introduced you to Cloud Bread through a Cloud Bread Pizza recipe a few weeks ago. The recipe must have been a hit because it has gotten more views than any other recipes I have posted in the past year. Like a lot more views - we are talking 10x the normal views!
In case you missed the previous post with Cloud Bread, it is a grain free and low carbohydrate bread made with eggs, cream of tartar, and cream cheese. It gets its name "Cloud Bread" because it is light and fluffy like a cloud. In most cases it can replace traditional bread (i.e. eaten alone, sandwiches, pizzas). If you prep meals in advance for the week, Cloud Bread would be a great food to add to the food prep menu. The slices of the bread I used to create this recipe had been in the refrigerator for about 3-4 days.
Now the key to the avocado spread that tops the Cloud Bread is to not mash all of the avocado and leave some chunks. I used one avocado for two slices of bread. I split the avocado in half and mashed up the insides of one of the halves with the back of my fork until super smooth. For the other half, I cut the avocado half up into small 1 cm cubes. Unfortunately, I was out of fresh cilantro, but I would really recommend using the fresh option.
I enjoyed this recipe as a refreshing afternoon snack. I didn't actually toast the avocado bread, but I am sure you could. Just note that the bread becomes a bit more crumbly when heated.
And I will leave you with a picture of my work space tonight....
Because sometimes you need to just sit outside and enjoy the summertime temps, crickets chirping, and candles burning.
Cloud Bread Avocado Toast
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients (8 servings)
- 3 eggs, separated
- 3 Tablespoons cream cheese (softened)
- ¼ teaspoon cream of tartar
- 1 Tablespoon honey or 2-3 drops liquid stevia (optional)
- Pinch of salt
- 4-5 Avocados, ripe
- 2-4 tablespoons chopped cilantro, fresh or dried
- splash of lemon juice
1. Preheat oven to 300 degrees Fahrenheit. Line two cookie sheets with non-stick Silpat sheets or spray with non-stick cooking spray.
2. Use an egg separator to separate eggs (making sure no yolk gets into whites)
3. Pour egg whites into a medium bowl and add cream of tartar. Use a mixer to beat mixture on high until a fluffy mixture with firm stiff peaks forms.
4. In a separate bowl beat together the egg yolks, cream cheese, sweetener, and salt until well blended
5. Carefully fold the egg yolk mixture into the fluffy egg white mixture. I would suggest using a spatula for this step.
6. With a large spoon, scoop the mixture into 8-10 even rounds onto the cookie sheets. Use the back of the spoon to flatten the rounds to about a 3/4 inch thickness.
7. Bake at 300 degrees Fahrenheit for about 27-30 minutes or until slightly browned
8. Remove from oven and let cool for 5-10 minutes (the mini-breads are very crumbly at first)
9. While cooling prepare avocado spread. Cut avocados in half. With half of the half scoop out the avocado and with the back of fork mash to a creamy mixture.
10. With the remaining avocado cut into small 1 cm cubes. Mix creamy avocado, cilantro, and lemon juice well, spoon in avocado cubes and mix (try to leave a bit chunky)
11. Spread avocado spread on cloud breadNote: You can also make the cloud bread in advance and refrigerate for up to 3-5 days and make the avocado spread in smaller quantities for a single serving option. Each slice of cloud bread needs about 1/2 avocado.
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