Avocado Breakfast Cake

Lazy wake-ups, kicking breakfast.


I haven’t been a very good blogger recently.. Not even a very good photographer. My memory card is full of pictures yet to be edited and I can’t even remember when they were taken. Even my Instagram account has come to a halt: I had this amazing idea I haven’t got the chance to implement yet and I haven’t posted since. But hey, who’s not busy these days after all?

At the beginning it felt strange to go through change and start a new routine but now I am finally back into the habit of getting up at the very last minute in the morning and having breakfast at my desk – it may sound not so good but I truly missed my old messy self.
As a consequence, I came up with another magic recipe for take-away breakfasts, balancing ratios of carbs, fats and proteins. And I threw in a special ingredient this time. This is thriving under pressure! (kinda)


1 Avocado seed, blended*
1/2C Rice milk
2 Eggs
70gr Dried currants
Juice of 1 Lemon
70gr Goji berries
100gr Chickpea flour
60gr Oats
1 Banana
1ts Bicarbonate of soda
1/2ts Baking powder


*If you don’t have a powerful blender, you’ll have to cook the seed first. Place in the oven at 125°C for one hour or until tender. Remove the skin before using.
Blend the seed, currants, gojis.
Add the rice milk, eggs, lemon juice, banana, bicarbonate, baking powder and blend again until smooth.
Transfer the mix to a bowl where you’ll incorporate flour and oats.
Bake in a loaf pan at 170°C on static for 45′.


Anche voi preferite stare a letto la mattina? Io non posso fare altro che ridurmi all’ultimo minuto, sempre, ma ho trovato una soluzione: preparo la colazione (e il pranzo) per la settimana la domenica. Così ogni giorno ho la mia colazione da asporto da gustarmi con calma in ufficio. Qui e qui trovate altre idee, ma stavolta ho usato un ingrediente un po’ speciale: il seme di avocado.


1 Seme di avocado*
140ml Latte di riso
2 Uova
70gr Mirtilli o altra frutta secca
Il succo di un limone
70gr Bacche di Goji
100gr Farina di ceci
60gr Avena
1 Banana
1 cucchiaino di Bicarbonato
1/2 cucchiaino di lievito per dolci


*Se non avete un robot potente, cuocete prima il seme di avocado in forno: lasciate a 120°C per un’ora circa o finché non diventa morbido. Rimuovete la pelle prima di utilizzarlo.
In un robot, processate il seme di avocado, i goji e la frutta secca.
Aggiungete il latte di riso, le uova, il succo di limone, la banana, il bicarbonato e il lievito e mixate finchè non avete una consistenza densa e spumosa.
Trasferite in una boule, unite farina e avena.
Cuocete in forno a 170°C per 45′.


5 thoughts on “Avocado Breakfast Cake

    1. Jodi! Thanks darling.. I miss you too! It’s crazy I have not been having much time to create lately but I still manage to peep into wordpress sometimes. Looove your cards! How’s it going with Etsy??

      Liked by 1 person

      1. Thanks Cristina! ETSY shop is doing quite well for the little effort we put into it 🙂 – I think we’ve had over 60 sales so far in the past few months 🙂 Take good care!

        Liked by 1 person

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