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!
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”.
ABC Squared Bread
Makes: 1 loaf
Prep time: 15 minutes
Cooking time: 90 minutes
1 Avocado (ripe)
1 cup buckwheat flour
½ cup light brown flour
2 teaspoons baking powder
2 teaspoons cinnamon
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
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)