A delicious, flat avocado cheese bread that will not only add color to your table, but will add a completely new nutritional dimension to your ‘bread’ menu! You will make this frequently!
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch pan.
In a large bowl, stir together the avocados, eggs, yogurt, cheese, cornmeal, and fajita seasoning until well blended. Spread the mixture evenly into the greased pan.
Bake for 17 minutes in the preheated oven, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
Per Serving: 256 calories; protein 8.9g; carbohydrates 26.2g; fat 13.6g; cholesterol 59.5mg; sodium 494.2mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.