Ingredients:
- Eggs
- 1/4 avocado
- Mushrooms
If making your own Flax bread:
Flax bread – 1 loaf tin (by chef Aoife)
Ingredients:
- 330g milled flaxseed / linseed (golden or brown)
- 1.5 x tsp baking powder
- 1 level tsp fine sea salt
- 6 large eggs
- 220ml regular or plant milk
- 90mls extra virgin olive oil
Method:
- Preheat the oven to 160′ fan. Line the loaf tin with greaseproof paper.
- Place the ground flax, salt and baking powder in a large bowl -mix well. usually sieve in the baking powder in case there are any lumps.
- In a separate bowl, whisk the eggs, milk, maple and olive oil with a fork.
- Now add the wet ingredients to the dry bowl, and immediately pour into your pre-lined tin. Bake for about 35-45 minutes. Test with a Skewer.
- Remove from the oven, turn out and allow to cool on a wire rack. Will keep for 6 days wrapped in the fridge or pop whole or sliced into your freezer.
- You can make this into a ‘focaccia style’ bread by baking in a brownie tray and adding some finely chopped rosemary and olives, use half the salt at the beginning and then sprinkle the top with a little flaky sea salt before baking.
