Avocado Toast

avocado quinoa bread toastI had this epiphany yesterday: I should become an Orthodox food blogger. ALL the fame. ALL the glory. (Or…not.)

Fast-friendly foods have sort of been on my mind for the past couple of weeks, for obvious reasons. But I’m sick of slathering peanut butter on toast, and it’s tough to find a database of fast-friendly recipes that aren’t like, “Mock Tacos” or stuff like that. Not that I’m down on people that want to make Mock Tacos, but it’s just not what I’m interested in.

I guess what I’m saying is, I’m going to create my own database of fast-friendly recipes for myself, and if people want to take those recipes for themselves, then by all means. (And heck, while I’m at it, I might as well create an Instagram account for all those recipes. So’s I don’t clog up my own personal Insta.)

So to kick things off, here’s my first recipe. Or rather, recipes. You’re welcome.

Avocado Toast on Whole-Wheat Quinoa Bread
Adapted from Smitten Kitchen and Martha Rose Shulman

For the Bread:

  • 2 ½ teaspoons active dry yeast
  • 3 cups lukewarm water
  • 1 tablespoon agave syrup
  • 1 tablespoon blackstrap molasses
  • 2 cups all-purpose or white bread flour
  • 2 cups whole-wheat flour
  • ¼ cup canola oil
  • 1 scant tablespoon salt
  • 2 cups cooked quinoa
  • 3 to 4 cups whole-wheat flour, as needed

Directions:

Start by making what’s called a “sponge.” In the bowl of a stand mixer, combine the yeast and water and stir until dissolved. Add in the agave syrup and molasses, and then the flours. Mix at medium speed with the regular paddle attachment for about two minutes.  Leave to rise in a warm spot for one hour, until bubbly.

After the sponge has risen, stir in the oil using a large spoon or spatula. Then stir in the salt, followed by the quinoa, and finally 2 cups of the whole-wheat flour. From here, you can either use the dough hook on your stand mixer, or just knead the dough by hand (but who wants that?) If using the mixer, add another 1/2 cup or so of whole-wheat flour and then let the dough hook do its thang for 8-10 minutes. The dough will be “dense and sticky.” (Mine could probably have used more flour, but the bread baked up fine, so I’d say don’t worry too much about it. #prostatus.) After kneading, let the dough rise for another hour. Then, punch it down and give it one more rise, for 45 minutes to 1 hour. Yay. We love rising.

Finally, preheat your oven to 375 degrees. Divide the dough in two and shape it into loaves. Oil two bread pans, place the loaves in the pans, and let rise for 30 minutes or so, until the surface of the loaves have risen above the edges of the pans. Then stick it in the oven, give it a good 50-55 minutes, and ENJOY.

For the Avocado Toast:

  • 2 slices quinoa bread
  • 1/2 a large, ripe avocado
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice, or more to taste
  • Salt
  • Red pepper flakes (or cayenne if you’re being an absolute nutter and not buying groceries for a month, and ran out of red pepper flakes weeks ago)

Toast the quinoa bread slices to the point that you like it toasted. Then, scoop the avocado onto the slices of toast and mash it down with a fork. Drizzle on a bit of olive oil, a bit of lemon juice. Sprinkle on some sea salt and red pepper flakes.

And then, enjoy.

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