Friday night, Flo left for Hamburg and in merely a few hours’ time, it will be my turn. He’s supposed to pick me up at the airport upon my arrival and while I’m excited, I’m also a little apprehensive about meeting his good friends and family.
I had some RenneKookies – Dark Chocolate Cranberry Cookies, baked and packed for some of his nearest and dearest. I also made sure to keep a box for Mum and Dad to pass to Grandma and Grandpa since they’ll be in London middle of next week.
Flo’s family have had these before and loved them so how can I deny them the pleasure of having these cookies once more?! With the baking frenzy I’ve been in the last week, I think I’ll be happy to keep away from the mixer for two weeks anyway. I think. I usually start to get a little antsy after a week.
Before Flo’s red-eye flight, we managed to have dinner together before he packed to go. Something simple but yummy – Raw Pea Shoots, Garlic Shimeiji Mushrooms, Roasted Red Peppers, Tomato Avocado Salsa, Not-very-mashed Japanese Sweet Potato, and Grilled Prawns.
My favourite was the salsa although I was too lazy to clear the chilli padi of its seeds so it had quite the fiery kick. All I did was cut up a tomato, 3/4 of an avocado, half a red onion, one bird’s eye chilli, half a lime – zested and juiced. I forgot about coriander but it wouldn’t have made sense to buy a bunch for just a small portion of salsa. Moreover, with Flo and I being away for two weeks, there’s no point stocking up the fridge.
Speaking of avocados in salsa, I also used up two of my very ripe looking ones earlier in the week to make a super-healthful Avocado Bread.
This bread however, is by far my healthiest bake to date. I had no idea what to expect from it in terms of taste, and have never used ground flax in any of my baking before, but there’s a first for everything isn’t there? Also, since I had some fresh mint and lime at hand, I made sure to add those in since avocados generally do go well with the other two greenies.
Avocado Bread (Yields 1 small loaf):
2 Small Ripe Avocados (or 1.5 large avocado)
75ml Sunflower Oil (You may use Olive Oil or Coconut Oil or any other flavourless oil if you prefer)
100g Ground Almonds
60g Ground Flaxseeds
Bunch of Fresh Mint
Zest of 1 Lime
Pumpkin Seeds and Sunflower Seeds
- Preheat oven to 180deg C and line loaf tin.
- In a bowl, use a hand mixer to blend avocados with eggs, oil, pepper, sea salt, mint leaves and lime zest.
- Fold in ground almonds and ground flax.
- Pour batter into baking tin and top with pumpkin and sunflower seeds.
- Bake for 45-50min. Allow to cool before removing from tin.
Remember, this is more of a savoury bread/cake so it does taste like a whole lot of healthy. Gluten-free, Egg-free, Sugar-free as well as being packed with a good dose of healthy fats, this avocado bread promises to give you a boost to your day with a simple egg on top and a drizzle of honey, or spread on a pat of butter and you’re good to go.