Spelt Cocoa Breads with Avocado Egg Filling
If there was one crop other than lemons I wish we could grow easily in the UK, it would be avocados. I would have an orchard full of them. Not only are they buttery and delicious, but they are also quite good for you. High in potassium, the unsaturated fats are said to be healthy ones and they are relatively low in calories.
When I was sent a basket of ripe Peruvian Hass avocados, to say I was pleased was an understatement. I hadn’t known such bounty since CT and I worked on an avocado farm during our antipodean travels many years ago. We ate the fruit for breakfast, lunch and dinner. So in remembrance of times past, we cut into one almost immediately and had it spread on toast, just as we used to back on the farm when we used it as a butter substitute. Oh, how delicous. These avocados were particularly tasty with a gimme more creamy texture.
Guacamole has long been a favourite of mine and makes for a very tasty vegan dip and accompaniment to all sorts of dishes. But I also find avocados have an affinity to eggs – maybe it’s the shape. One of my favourite party dips is an egg and avocado one and as I hadn’t made this for ages, I thought it was about time it was resurrected. What better accompaniment than some homemade bread, juicy sweet homegrown tomatoes and some crisp lettuce.
The pitta pockets exhaled a chocolate fragrance on opening and were resileint enough to hold the contents. They had a soft and inviting texture and although thick were not in the least bit leathery – way better than any shop bought pitta breads I’ve had. The chocolate pitta also did a grand job of mopping up the juices of a vegetable stew. The avocado and egg dip was as delicious as I remember it. We both felt we could eat this again and again.
Cooking with Herbs over at Lavender and Lovage is all about chives this month, so although I’ve already sent one entry, I couldn’t resist sending this one too.
- 250g strong white flour
- 250g wholemeal spelt flour
- 1 scant tsp Himalayan pink rock salt
- 1 tbsp cocoa powder
- 1 tsp dried yeast
- 1 tsp golden caster sugar
- 330ml warm water
Total time: Yield: 8
- 2 large boiled eggs
- 2 large avocados – stoned and peeled
- half a small onion – finely chopped
- 1 tbsp lime juice
- 1 tbsp mayonnaise
- a good grinding black pepper
- 4 stalks chives – snipped
Yield: 8 servings
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