Per serving: 13g fibre / 640 calories
2 avocados (ripe but still firm), halved, stoned and peeled
50g ground almonds
235ml milk of choice
50g breadcrumbs (Blast in food processor)
2 slices of Burgen Soya & Linseed bread
1 tbsp blanched almonds
Parsley and non-fat yoghurt for dressing
1. Preheat oven to 180°C.
2. Cut avocado into fry shape slices. Combine the pepper, and almond flour together, and
dredge the avocado in it.
3. Dip the avocado slices in the milk and then cover in the breadcrumbs.
4. On a baking sheet, grease the paper with the olive oil. Place the avocado slices onto the tray.
5. Bake for 20-22 minutes, turn them over 10 minutes in to cook other side.
This recipe was created by nutritionist Rhiannon Lambert for Burgen Bread.