Over the last year, one of the most frequently ordered dishes across California has been Avocado Toast, and the trend continues! It’s SO simple but so incredibly tasty that more and more restaurants are adding it to their menu.
What if you want to enjoy this toasted delight, but don’t want the flour?
Yes, there are healthier bread options, like those made from whole grains, gluten-free grains, and sprouted grains. These are great for some, but others may choose to avoid bread altogether.
Unfortunately, no matter how it’s processed, or not processed, flour makes bread very calorie dense. This density makes it easier to overeat and consume more calories than our body needs.
Another reason to be cautious with flour is because of its effect on our brain. Due to its fine size, flour is digested significantly faster than whole grains, which means they are quicker to reach the brain and cause a greater release of dopamine than whole grains would.
What we need is something else that’s warm, toasty and able to hold the avocado.
My solution: Yukon gold potatoes!
If you know me, this will come as no surprise. A few years ago, I started using sliced potato as a baguette replacement to make crostini. Last year, I started making “bread” from grated potato for veggie or PB&J sandwiches.
Potatoes may seem like an unusual alternative, but they work incredibly well! Don’t take my word for it though. You can try it once, and you’ll see what I mean. When you know more ways to use potatoes, it becomes easy to avoid flour with dishes that previously depended on it.
Whether you’re a whole food, plant-based foodie like me or flour is just “not your food,” you’re going to love the potato “toast”!
Recipe by Katie Mae
Makes 3 pieces of “toast” | Ready in 20 minutes | Stores 1–2 days in fridge
- 3 medium Yukon gold potatoes
- 1 ripe avocado
- ½ tablespoon lemon or lime juice
- black pepper to taste
- smoked paprika to taste (optional)
- Cook the potato (left whole) either in a steamer or the microwave. In a steamer, a Yukon Gold potato will take about 20 to 25 minutes. If using a microwave, a Yukon Gold potato will cook fully in just 5 minutes or less.
- While the potato cooks plug in and turn on the waffle iron. I suggest using high heat.
- Once cooked, place the whole potato on the back half of the waffle iron and close the lid, leaving a space of ½ to 2 inches between the top and bottom of the iron.
- Let the potato toast for about 4 to 8 minutes, depending on how crispy you like it. Then lift the lid and carefully transfer the potato “toast” to a plate. I use a fork to help lift it off the iron.
- Add the avocado and lemon juice to a small bowl. Smash the avocado with a fork to semi-chunky consistency.
- Spread the mashed avocado over the potato “toast.”
- Sprinkle with black pepper and smoked paprika, or with any other toppings of your choice.