Holly Taylor’s Avocado and Almond Bread

by Sam Bilton on May 15, 2013 No comments


Make two 2lb (900g) loaves

Before you bombard me with comments or tweets chastising me for calling this recipe a bread let me explain why I have blogged about it during Real Bread Maker Week. I recently tried this bread at the Pure Taste pop-up restaurant. Holly Taylor, the chef behind Pure Taste, creates innovative gluten free and paleo friendly menus. So, no this isn’t a classic bread but if you are coeliac or have eschewed all grains this makes a delicious alternative.

Holly adapted this recipe from one by Ceri Jones who writes a blog called Natural Kitchen Adventures.


  • 450g ripe avocado (about 3 to 5 avocados depending on size)
  • 9 eggs, beaten
  • 240ml olive oil
  • 20 sundried tomatoes, drained of oil and finely chopped
  • 240g ground almonds
  • 120g ground flaxseed  (preferably golden)
  • 1 tbsp  cream of tartar
  • ½ tbsp bicarbonate of soda
  • 1 tbsp of Italian dried mixed herbs
  • 1 tsp of salt


  1. Pre-heat oven to 160°C. then grease and line two 2lb (900g) loaf tins with non-stick baking paper.
  2. Remove the avocado from its shell then blend until smooth using a stick blender. Stir in the eggs, olive oil and sun-dried tomatoes.
  3. In a large mixing bowl combine the ground almonds, ground flax, cream of tartar, bicarbonate of soda, Italian herbs and salt then stir well.
  4. Pour the wet ingredients into the dry, mix well and then divide the mixture equally between the two loaf tins.
  5. Level the top with a spatula and bake in the centre of the preheated oven for 1 hour .
  6. Allow to cool on a wire rack before slicing. This bread will keep for 3 days in an airtight container or can be sliced and frozen for up to a month.

Watch out for my review of Pure Taste on Devour Sussex. For further details on Pure Taste visit Holly’s website at http://www.puretastepopup.co.uk.

Sam BiltonHolly Taylor’s Avocado and Almond Bread

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