Even vegans can enjoy this dish as the toast is completely gluten-free.
Can’t get enough of avocado toast? Well, we have a healthy and delicious version to recommend. Try Real Toast with Avocado Crush, Heirloom Tomatoes and Cucumber at Como Cuisine. It’s on the restaurant’s brunch menu, which is available on Saturdays, Sundays and public holidays.
This avocado toast is a cut above the rest in terms of nutritional value. For starters, the toast is gluten-free and contains a good dose of almonds, flaxseeds and sunflower seeds, amongst other ingredients. It is made using raw food preparation techniques, instead of traditional cooking methods.
The dish is also rich in micronutrients and antioxidants such as vitamins C and E. Explains Chef Timothy De Souza of Como Cuisine, “These micronutrients and antioxidants help neutralise free radical damage and buffer the effects of oxidative stress and damage in the body.”
One serving also contains a whopping 10 grams of dietary protein and over 5 grams of fibre.
Want to try your hand in making it at home? Here’s the recipe:
Real Toast with Avocado Crush, Heirloom Tomatoes and Cucumber
(Note: On its own, the ‘toast’ keeps in an airtight container for a week.)
Ingredients for ‘real toast’:
400g (2½ cups) blanched whole almonds
60g (1/3 cup) flaxseeds
65g (½ cup) sunflower seeds
½ large red bell pepper
½ large yellow bell pepper
1 telegraph cucumber
2 carrots, peeled
1 red apple
4 cloves garlic, finely chopped
sea salt and ground white pepper, to taste
250ml (1 cup) avocado crush
2 heirloom tomatoes, sliced or vine-ripened tomatoes
½ telegraph cucumber, cut into ribbons on a turning slicer or thinly sliced on a mandolin
14g (½ cup) mixed herbs such as flat-leaf parsley, baby Basil and dill
2 tablespoons lemon dressing
For the ‘real toast’, place the almonds, flaxseeds and sunflower seeds in separate bowls, cover with water and soak for 2 hours. Put the peppers, cucumber, carrot and apple through a juice extractor for the vegetable pulp (you will need 300g or 2 cups of pulp). Catch the juice in a jug, which can be drunk separately as a vegetable juice. Transfer the pulp to a food processor and add the garlic, seasoning with sea salt and a grind of white pepper. Drain and rinse the almonds and seeds and add to the food processor bowl. Process, scraping down the sides of bowl occasionally until a coarse paste forms. Check the seasoning and adjust as necessary.
Transfer the mix to a bowl. Take 90ml (1/3 cup) of the mixture and shape into a 6x12cm rectangle that is 8mm thick on a teflex or non-stick sheet on a dehydrator tray. Repeat with the remaining mixture. Place in the dehydrator and dry at 48ºC for 8 hours then turn the pieces over and dry for a further 8 hours. Cool and store in an airtight container. Alternatively, dry in an oven heated on its lowest setting.
To serve, spread a heaped spoonful of avocado crush on a slice of the ‘real toast’ and top with 3 to 4 slices of tomato and 1 to 2 cucumber ribbons, followed by the herbs tossed with the lemon dressing. Serve immediately.
This recipe is one of 147 recipes from The Pleasures of Eating Well: Nourishing Favourites from the COMO Shambhala Kitchen by Christina Ong (Clearview, 2016).