ABC Squared Bread

Avocado, Apple, Banana, Buckwheat, Carrot and Courgette are the components of this incredibly moreish and healthy dairy free bread.

For those who can be a bit pernickety about maths (myself included), this should be called 2A+2B+2C bread… but that just doesn’t roll off the tongue, so ABC squared bread it is!

Healthy, dairy free lunch ideas for toddlers and picky eaters

This is a great recipe for picky eaters as the soft cake-like texture of the bread is palatable to almost all picky eaters and with your five-a-day inside as well as a good helping of buckwheat (which is a complete protein) and a generous helping of eggs, it’s incredibly nourishing too.

I always make a double batch of ABC squared bread - it’s packed with so much goodness and Little Goat can easily eat more than half a loaf in a sitting. It’s taste and texture are similar to banana bread, so it feels like a treat, but it’s loaded with veggies and protein.

It freezes really well, so I make one loaf for the freezer and one for the day. It’s best eaten toasted as the extra time in the toaster makes it a bit firmer to hold and nothing beats warm bread with (dairy-free) butter.

On particularly picky days I cut the crusts off each slice (and that’s my lunch) and Little Goat eats the soft inside parts of the bread - I find this a brilliant way to share a loaf as the crusty ends are my favourite part!

This is also a great recipe for baby-led weaning as the slices are firm enough to hold, but soft enough to “gum”.

Healthy, dairy free, sugar free recipes for picky eaters


ABC Squared Bread

Makes: 1 loaf
Prep time: 15 minutes
Cooking time: 90 minutes


  • 1 Avocado (ripe)

  • 1 Apple

  • 2 Bananas

  • 2 Carrots

  • 1 Courgette

  • 1 cup buckwheat flour

  • ½ cup light brown flour

  • 2 teaspoons baking powder

  • 2 teaspoons cinnamon

  • 3 eggs


  • Pre-heat the oven to 180 degrees C (360 F)

  • Grate the courgette and squeeze out and discard the excess water (you can do this with your hands if you don’t mind a bit of a mess or you can use a clean muslin)

  • Grate the carrots and apple

  • Mash the banana and avocado (if you have a picky eater make sure you mash the avocado really well as any “green bits” can be rejected!)

  • Beat the eggs

  • Add all the ingredients together and mix until combined

  • Pour into a lined loaf tin (make sure it’s lined with a good non-stick baking paper or parchment as otherwise it can stick)

  • Bake for 90 minutes (if the top is starting to burn, cover with a bit of tinfoil)

  • Leave to cool on a wire rack

  • Best served sliced and toasted with dairy-free spread

Convenience Tips

  • Double the batch - if you don’t have two loaf tins you can make half as muffins as they work well too

  • This freezes very well - allow to cool and then freeze (I wrap mine in the baking parchment I baked it in and then put in a freezer bag or container)