GF Avocado Toast Makeover

Here’s a homemade bread + balanced breakfast combo that tackles a few common challenges I see in practice:

• Too many carbs relative to fiber

• Low omega-3 (compared to omega-6)

• Hidden gluten sensitivities

• Not enough protein at breakfast

Sure, avocado toast on sourdough sounds healthy (and tastes amazing 😋), but if you’re working on: Blood sugar balance
, Reducing inflammation
, Weight loss goals
, Digestive issues…it might be time for a breakfast makeover.
Solution:

DIY GF oat bread with seeds (See recipe below)

Top with protein + healthy fats—think smashed avocado + eggs, or smoked salmon

Print Recipe

Gluten Free Oat Bread

Course: Breakfast

Keyword: gluten free, omega 3

Servings: 8

Ingredients

• 2 cup rolled oats
• ¼ tsp of salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tbsp pumpkin seeds
• 2 tbsp sunflower seeds
• 1 1/2 cup kefir
• 2 medium eggs
• 2 tsp apple cider vinegar

Instructions

• Spray a loaf pan with olive oil. Preheat the oven to 350F
• Pulse rolled oats in the food processor. Combine it with salt, baking soda, baking powder, pumpkin seeds, and sunflower seeds in a bowl.
• Add in kefir, eggs, and apple cider vinegar and mix well.
• Pour the batter into the loaf pan, level it out, sprinkle with seeds, and bake for 30-35 min in the oven.
• Let it cool down before slicing it up.

Notes

Per Serving (1 slice if cut into 8)

• Calories: ~210–220 kcal
• Protein: ~9–10 g
• Fat: ~9 g
• Carbohydrates: ~24–25 g
• Fiber: ~4 g
• Net Carbs: ~20–21 g