Spelt Cocoa Breads with Avocado Egg Filling

Avocado Egg Dip

Bread & Buns, Dip, Lunch, Snacks | 28th August 2014 | By

Avocado Stuffed Pitta Breads

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.

Avocado Egg DipThe Great British Bake Off seems to have taken the world by storm this year and pretty much everyone seems to be talking about it. Last week was all about bread, so I thought I should join in the fun and get a little creative with flour, yeast and of course chocolate. Having a pretty good idea by now about pairing chocolate with savoury foods, I decided that adding some cocoa to my bread would marry well with the creamy eggy dip. I wasn’t wrong. My pitta pockets, stuffed with the avocado egg filling along with some lettuce and tomatoes was pure heaven.

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.

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Cocoa Pitta Breads

Spelt Cocoa Pitta Breads

by Choclette August-25-2014
Soft and delicious pitta breads with just a hint of cocoa to give added depth and flavour.
  • 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
1. Stir the yeast and sugar into the warm water, then combine this in a bowl with the other ingredients.2. Turn out onto an oiled work surface and knead for a few minutes – the dough will be sticky, but be wary of adding any additional flour.3. Place back into the bowl, cover with a cloth and leave to rest for about 30 minutes.4. Turn out onto an oiled work surface and knead again for a few minutes. The dough should have absorbed all of the water my now and not be so sticky.5. Cut into 8 pieces and kneading each one briefly shape into flat ovals, either with hands or a rolling pin.6. Place the ovals onto a lined baking tray (or two, depending on size). Place inside a plastic bag and leave to rise for about 15 minutes.7. Bake at the top of a hot oven (225C) for about 5 minutes when the breads should be lightly browned but still soft. Cover with a tea towel until all the bread has been baked. This will not only keep them warm, but keep them soft too.

Total time: Yield: 8

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Avocado & Egg Dip

Avocado and Egg Dip

by Choclette August-25-2014
A versatile and tasty dip that can also be used as a sandwich filling.
  • 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
1. Roughly mash the avocados with the lime juice.2. Stir in the onions and pepper.3. Add the eggs and roughly mash into the avocado.4. Stir in the mayonnaise and pile into a serving dish. Top with the snipped chives.

Yield: 8 servings


  1. Leave a Reply

    belleau kitchen
    28th August 2014

    oooh, yes please!… I really must try some more savoury chocolate baking, these look fantastic. I also LOVE the idea of avocado egg mayo, that’s totally up my street. I REALLY want to know what that combo all tasted like!

  2. Leave a Reply

    Galina Varese
    28th August 2014

    Now that’s a revelation for me, I have never heard of avocado and egg dip, but I definitely fancy some now. Pinning to my Inspiring recipes board.

  3. Leave a Reply

    Baking Addict
    28th August 2014

    These look amazing!! I’ve never had spelt cocoa bread before and would love to try some especially with your gorgeous avocado dip. I wish I could grow them too as I love eating them

  4. Leave a Reply

    29th August 2014

    These look lovely and I can imagine the bitter cocoa working so well with savoury fillings. Very inventive, they look delicious

  5. Leave a Reply

    29th August 2014

    Wouldn’t it be fantastic if we could grow them here. I’m the only one in our house who will eat them although I think your dip might be the persuader!

  6. Leave a Reply

    Johanna GGG
    30th August 2014

    lovely pita breads – I love avocados but am not confident enough in choosing ones that are ripe or will ripen at the right time for me – otherwise I would eat them more – am not aware of antipodean avocado farms but the idea of fresh creamy avo on toast sounds amazing – I think someone planted an avocado seed in the soil at one of my student households and a plant grew but I don’t think there was any fruit

    • Leave a Reply

      31st August 2014

      I know the feeling Johanna – avocados can be really expensive here and I often buy them and they are all brown inside or never seem to ripen. There are loads of avocado growers up in NSW and Queensland – we ate quite a few on our travels. But the avocado farm we stayed on was in New Zealand.

  7. Leave a Reply

    Kate Glutenfreealchemist
    30th August 2014

    Chocolate bread? Woah! Now you’re talking! And yes….. bring on the avocado too….. Love them. Does the pink rock salt taste much different to usual sea salt? I’ve often wondered, but never tried it!

    • Leave a Reply

      31st August 2014

      Haha, yes, these were rather scrum my. As for the salt, I’m not really sure to be honest. I should do a taste test as I’ve been asked this question before. It’s meant to have particularly good minerals in it, so …!

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