Crushed tomatoes with a dash of balsamic, avocado and basil is a mighty good way to start the day, served on this homemade breakfast loaf. My daughter makes the loaf then freezes individual slices, ready to make into toast for her early mid-week morning starts. On the weekends, frying it in a pan with a bit of butter makes it nice and crispy.
Loaf
| 1 cup | Flour |
| 1 cup | Ground almonds (Main) |
| ½ tsp | Salt |
| 2 tsp | White vinegar |
| ½ tsp | Baking soda |
| 5 large | Eggs |
| 1 large | Carrot, grated |
| ½ cup | Chopped parsley |
| ½ cup | Grated parmesan cheese |
| ½ cup | Chopped nuts (Main) |
To serve
| 1 bowl | Crushed tomatoes |
| 1 | Avocado (Main) |
| 1 handful | Basil |
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Directions
- Preheat oven to 180C. Line a loaf tin with baking paper.
- Place flour, almonds and salt in a large bowl. Combine vinegar and baking soda.
- In another bowl lightly whisk eggs and add vinegar mix. Stir in carrot, parsley, and parmesan then add to flour mix, combining well.
- Pour mixture into loaf tin and sprinkle over the nuts. Press down slightly. Bake for 45 minutes or until a skewer comes out clean. Remove from oven and allow to cool in the tin. Serve with tomatoes, avocado and basil.
