Morning, noon, or night, avocado toast always hits the spot. Something about the way a luscious, creamy slab of ripe avocado melts into a hot slice of burnished golden toast defies explanation, yielding a taste far greater than the sum of its parts. Dress it up with any variety of spices, seeds, fruits, or vegetables; there’s no way to go wrong with this universal foundation. That said, it’s hard to beat the original and I always crave even more avocado, piling it up as high as gravity will allow.

Seeking a new way to pack in even more of the rich green fruit, I turned to crafting a more perfect base. This bread gets its soft, tender crumb and vibrant hue from a buttery blend of both mashed avocado and avocado oil. It makes for brilliant sandwich bread as well, sliced thin and layered with sweet and savory fillings alike… But of course, I’d always opt to add more avocado whenever possible.

Yield: 1 Loaf; 8 - 10 Servings

Avocado Bread

Name: Avocado Bread
Prep time: 25 min
Cook time: 50 min
Total time: 2 h 45 min
Yield: 1
Cuisine: American
Ingredients: 1/4 Cup Warm Water (About 100˚F); 1 Teaspoon Light Agave Nectar; 1 Packet (2 1/4 Teaspoons) Active Dry Yeast; 2 Large, Ripe Avocados (About 9 Ounces Total); 1 Teaspoon Apple Cider Vinegar; 1/4 Cup Aquafaba; 2 Tablespoons Avocado Oil; 1 Teaspoon Salt; 3 – 3 1/2 Cups White Whole Wheat Flour

This bread gets its soft, tender crumb and vibrant hue from a buttery blend of both mashed avocado and avocado oil. It makes for brilliant sandwich bread as well, sliced thin and layered with sweet and savory fillings alike… But of course, I’d always opt to add more avocado whenever possible.

Prep Time 25 minutes

Cook Time 50 minutes

Additional Time 1 hour 30 minutes

Total Time 2 hours 45 minutes

Ingredients

1/4 Cup Warm Water (About 100˚F)
1 Teaspoon Light Agave Nectar
1 Packet (2 1/4 Teaspoons) Active Dry Yeast
2 Large, Ripe Avocados (About 9 Ounces Total)
1 Teaspoon Apple Cider Vinegar
1/4 Cup Aquafaba
2 Tablespoons Avocado Oil
1 Teaspoon Salt
3 – 3 1/2 Cups White Whole Wheat Flour

Instructions

Combine the water and agave in a small bowl before sprinkling the yeast on top. Allow it to sit until the yeast is reactivated and bubbly; about 5 – 10 minutes.
Transfer the yeast to the bowl of your stand mixer and add in the flesh of the avocados and apple cider vinegar. Using the paddle attachment, begin to mix on medium-low speed, mashing the avocado until completely smooth. Once homogeneous, introduce the aquafaba, avocado oil, and salt, mixing to incorporate.
Add 3 cups of the flour and begin to mix slowly. Swap out the paddle attachment for the dough hook before adding in the remainder of the flour, if needed, to bring the dough together. Let the machine continue knead the dough for about 10 – 15 minutes on low speed, until the dough forms a smooth, elastic ball. It should be a rather soft dough, so don’t be tempted to add more flour.
Place the dough in a lightly greased bowl, cover with plastic wrap, and leave at room temperature for about 1 hour or until doubled in volume.
When the dough has risen, preheat your oven to 350˚F. Transfer the dough into a greased 8 ½ x 4 ½-inch baking pan and gently smooth out the top with lightly moistened hands. Let rest once more at room temperature for another 30 minutes.
Bake 40 – 50 minutes, until golden brown all over and irresistibly aromatic. Let the finished loaf rest in the pan for 15 minutes before removing it to cool completely on a wire rack. Slice, savory, and enjoy!

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 520Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 217mgCarbohydrates: 95gFiber: 16gSugar: 1gProtein: 18g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

April 17, 2017November 21, 2025

Hannah (BitterSweet)16 Comments

Toast of the Town

Living in the land of the original $4 toast, it’s easy to become jaded about the countless open-faced sandwiches now infiltrating menus across the country. In fact, looking back at this story now, $4 seems like a remarkable bargain. It’s not uncommon to see a single slice of crusty bread command $6, $7, or even as much as $12 dollars if topped with half an avocado and paired with a frilly salad. Strange but true, the toast trend appears to be here to stay, and is only inflating alongside the inscrutable local economy.

Friends, it’s time to take toast back. I don’t mean that we should all be making Instagram-worthy edible artworks on thickly sliced, grainy artisan loaves, but that we should be able to take some average sandwich bread, throw it in a toaster, and spread something delicious on it. Is that so much to ask? I think that a lot gets lost in translation when it comes to the endless array of topping options, at least when ordering toast at a restaurant. When it arrives at the table with over an inch of spreads, vegetables, fruits, and nuts, it’s a wholly delicious creation, but don’t call it toast; you’ve gone well beyond those boundaries and into the terrain of tartines.

Getting back to home toast, all that really matters is starting out with decent bread and slathering on a quality topping. Pick out a sweet option and you could be looking at breakfast, snack, or dessert; talk about getting a real bang for your buck. Nocciolata Dairy Free will instantly cure even the most severe chocolate craving. A flawless dupe for the beloved chocolate-hazelnut spread known as Nutella, it’s sticky yet silky smooth, and honestly sweet enough to pass for frosting. It feels outrageously indulgent to pass for a morning meal, and yet somehow easy enough to rationalize as a healthy choice, thanks to all those wholesome hazelnuts packed into each jar. Don’t question that logic; just slather it on thick, and if anything, top only with a pinch of coarse salt for maximum enjoyment.

Plain nut butters naturally make for a more neutral base, but that doesn’t mean they should lack flavor. Vivapura’s raw pecan butter is a shining example of a superlative spread, positively radiating nutty aroma upon opening the jar. It’s hard to believe that something so luscious could be just so simple, containing only nuts and salt. Almond butter may be having a moment, but pecans have all that richness, and then some.

Many have decried the toast trend, pointing out blatant price gouging as if that wasn’t the case for every other dish on offer, but that’s not my MO. I just think we should start taking toast back; back into our own kitchens, and back to its more humble roots.

October 4, 2016January 23, 2026

Hannah (BitterSweet)9 Comments

Build a Better Bread

Passover week, of all times, is probably not the best time to share a few thoughts about bread, and yet I can’t stop my mind from drifting back to a few noteworthy loaves. Amid a sea of matzo, it makes perfect sense to find myself craving that yeast-risen crumb with a vengeance. Should anyone else find themselves struggling with similarly tempting thoughts, forgive me, for I am about to make that urge much harder to resist.

One Degree Organics talks a big game about sustainability, transparency, and of course, producing real food with real benefits. Unlike so many other companies where the words amount to merely talk, these principles are clearly visible in every step of the process. Their commitment to making a positive impact is admirable, but the most important contribution they make is one of good taste.

Offering a total of four varieties of bread, they each have incredible character completely unique to the unconventional grains and legumes employed. Legumes? Why yes, the Lentil Grain loaf is a prime example of just that, seamlessly blending red lentils into the soft yet sturdy slices. The resulting nutritional boost makes it incredibly satisfying, keeping me full much longer than the average bread. Better yet, the flavor is deep, complex, evocative of toasted wheat even when eaten cold. Delicious in its own right, it would be an easy way to slip lentils into the diet of a fussy eater; I would have never known if not for the label.

Utterly delicious!, the very first of my tasting notes so helpfully reads. Needless to say, the Sesame Sunflower bread made a positive impression immediately upon the initial bite. Toothsome, sprinkled with impeccably fresh sunflower seeds, nutty sesame flavor sings harmony all throughout the even crumb. A stronger yeast flavor compliments the more assertive additions. Every bite is just a little bit different, adding excitement to what might be otherwise unremarkable meals.

For those craving a more traditional wheat profile, the Ancient Whole Wheat loaf is the way to go. Bearing a subtle sweetness thanks to the invisible addition of raisins, it’s a remarkably well-balanced bread, wholesome and hearty but still soft, undeniably easy to eat. An excellent all-purpose loaf, it seems to play nicely with just about everything. The mellow wheat flavor pairs beautifully with all manner of sandwich fillings or toppings both sweet and savory.

As if it could really get any better, I saved my favorite for last. By my estimation, the Flax & Spelt would be the lovechild of hearty whole wheat and and wild seeded loaves, sharing only the best characteristics of each. A close cousin to the wheat we know today, spelt bears the same familiar flavor, but this particular yeasted permutation is dotted liberally with an abundance of flax seeds. Small but mighty, these square slices are denser than the rest, yielding a sturdy chew and springy texture all at once.

No matter which slice from One Degree Organics you choose, the only way you could go wrong is to serve it up during Passover. I know I’m counting the days, if not the hours, until the toaster can roar back to life…

March 30, 2013March 30, 2013

Hannah (BitterSweet)9 Comments

Around the World in 80 Plates: Hong Kong, China

Every culture can lay claim to many edible innovations, and would like to believe themselves to be the original “foodies,” but that title should arguably be handed over to people of Hong Kong, China. No where else in the world do more inhabitants share this collective obsession with such a fervor. More than just a melting pot of outside influences, but a true stew of culinary concepts, the cuisine is a well-seasoned mixture of both Asian and Western flavors, each component blending harmoniously into the mix while still retaining its original integrity. In such a diverse cauldron of mouthwatering options, how does one begin to ladle out the goods? What are the best bits to search for when it all looks so delicious?

Luckily, opinionated as ever, there are many locals who have taken it upon themselves to counsel poor lost souls like myself, who don’t know a thing about the most fundamental eats to experience when in town. Though wildly varied in suggestions, one dish in particular seemed to pop up on every single list, whether it was on a brief overview, a top 40 account, or an exhaustive itinerary mapped out for maximum gustatory pleasure. Hong Kong Toast, a variation on what we know as French Toast, was the exceptional edible that had everyone raving. Much thicker and richer than our flabby, sandwich bread renditions, HK toast is much more like bread pudding all condensed into a single slice. Lavished with butter and drowned in sweetened condensed milk, it’s a breakfast fit for dessert, especially when stuffed with peanut butter as it often is found. Frequently referred to simply as “toast,” such a humble title conceals a heavy-hitter to remember. As per usual, those in the know got this pick right.

Paying homage to the cafe culture and another favorite beverage, bubble (or boba) tea, my miniature toast bites are topped with a snowy peak of whipped coconut creme and “milk” tea-infused caviar. By steeping the tapioca pearls in the tea itself, these tiny flavor bombs remove the need to guzzle down a full glass of liquid to achieve the same flavor sensation. That’s not to say that they’re suitable only as sprinkles, though- Leftover milky spheres can be popped effortlessly into a different type of drink for added effect! Imagine lightly green tea with delightfully toothsome black tea boba tumbling about the bottom. Why not give the same old drink an extra dose of delicious?

Finishing off my toast bites with colorful coffee stirrer straws rather than toothpicks, they’re easy to eat with your fingers, and the visual should remind eaters of the thick straws typically wedged into tall glasses of bubble tea. Though my rendition was straight-forward toast, each tiny cube could easily be injected with peanut butter using a piping bag, much like a hot doughnut would be filled with jelly. Insert the piping tip into the bottom to hide the hole, and dip carefully!

Yield: Makes Approximately 1 1/2 – 2 Dozen Toast Bites

Hong Kong Toast Bites

Paying homage to the cafe culture, my miniature toast bites are topped with a snowy peak of whipped coconut creme and milk tea-infused caviar. By steeping the tapioca pearls in the tea itself, these tiny flavor bombs remove the need to guzzle down a full glass of liquid to achieve the same flavor sensation.

Prep Time 1 hour 15 minutes

Cook Time 30 minutes

Additional Time 16 hours

Total Time 17 hours 45 minutes

Ingredients

Milk Tea Caviar:

1/4 Cup Small Tapioca Pearls
1 Cup Water
1 Tablespoon Black Tea
2 Tablespoons Granulated Sugar
1/3 Cup Plain Non-Dairy Milk

Sweet Pan de Mie:

1 Cup Vanilla Non-Dairy Milk
2/3 Cup Granulated Sugar
1 (1/4-Ounce) Packet (2 1/4 Teaspoons) Active Dry Yeast
3 – 4 Cups Bread Flour
3/4 Teaspoon Salt
3 Tablespoons Vegan Butter, Melted

Toast Dip:

1 Cup Water
1/3 Cup Raw Cashew Pieces
1/4 Cup Light Agave Nectar
1 Teaspoon Nutritional Yeast
1 Teaspoon Vanilla Extract
Pinch Salt

To Finish:

Peanut Butter (Optional)
Melted Vegan Butter
Coconut Whipped Cream
Coffee Stirrer Straws (or Toothpicks)

Instructions

The tea bubbles should be prepared first, because they’ll need to sit at least overnight and ideally for an entire day for the fullest flavor.
First, soak the tapioca in warm water for at least 20 minutes, an set aside.
Separately, place the tea leaves in a strainer and add that to the water in a small saucepan. Heat to a boil, and then remove from the stove. Stir in the sugar to dissolve, and let steep for 15 minutes, covered. This is technically over-steeping the tea, but you want a more concentrated flavor than usual in this case.
Meanwhile, after the tapioca pearls have soaked, strain thoroughly and heat a medium pot of water on the stove. Keep the pearls in a strainer for easier maneuvering, and once the water boils, dip them into the water for 45 seconds.
Remove the whole strainer-full and quickly run them under cold water. Repeat this process of blanching the bubbles as many as 6 – 8 more times, until the tapioca pearls are all translucent, and there are no more traces of white in the centers. This incremental method of cooking will prevent them from getting gummy and overdone on the outside.
Remove the tea strainer from the pot of water, and mix in the cooked tapioca, along with the milk. Cover and let infuse for 16 – 24 hours.
To make the bread, see my original recipe posting for instructions. Let cool completely before cutting with a serrated bread knife into 1-inch thick slices. Remove the crusts, and slice each piece into 1-inch cubes.
The dip couldn’t be simpler. Just toss all of the ingredients into a high-speed blender and puree until smooth. Strain if needed, and transfer to a medium saucepan. Cook just until bubbles begin to break on the surface, and the liquid has slightly thickened. Let cool completely before using.
Finally, we’re ready to assemble the toast bites! Now is when you should fill the cubes with peanut butter if desired. Preheat your oven to 350 degrees, and line a baking sheet with a silicone baking mat or piece of parchment paper. Toss each square of bread briefly into the dip, being sure to coat each side. Move the dipped cubes over to the prepared baking sheet, and repeat until all the pieces are assembled. Bake for 25 – 30 minutes, until golden brown all over.
Depending on your oven, you may want to rotate the sheet halfway through baking (I didn’t and paid the price. Burnt toast is never a treat, even when it is soaked in a rich custard.) Brush each piece lightly with melted butter for extra richness. Let cool for at least 15 minutes before topping with a dollop of coconut creme and a thoroughly drained spoonful of milk tea caviar.
Trim coffee stirrers by an inch or so if too long, and insert firmly into each piece of toast. Enjoy warm, or chill and eat cold later on!

Notes

The milk tea bubbles were inspired by What the Hell Does a Vegan Eat Anyway?

Toast, of the French Persuasion

Alas, all good things must come to an end. Such is the case today with my prized spring break. In just a few short hours, I’ll find myself back in that institution of learning, where nothing is actually taught.

But reflecting back on the wonderful week now passing, I’ve discovered that I’m one of those rare, perhaps nearly mythical… Morning people. Yes, there is nothing that I savor more than waking up early, the house to myself, and watching the sun rise through the numerous kitchen windows. Coffee in hand, I have all the time in the world to think, to do whatever I desire – The whole day is ahead of me, and there are no commitments for me to fulfill. I can make whatever I want of it, and to me, I find this feeling to be exhilarating.

It would make sense that I’m a lover of breakfast food, right? I wish it were that simple… Of course I am, but I almost never get these beautiful, picture-perfect mornings, even on regular old weekends. It’s always school this and appointments that, so any time that I do get to make a real breakfast…. Usually ends up being for dinner. I know, better than nothing, but… It’s just not the same!

So I took advantage of the situation and tried something I’d never attempted before… french toast. Since I had never tasted regular french toast, I had no way of comparing the vegan version to it, but on its own, I thought it was delightful. My mom was even surprised – To her, what’s french toast but milky, eggy bread? Ridiculously easy and delicious, even on those less-that-gorgeous weekend days.

Yield: Makes 2 - 4 Servings

Sweet & Simple French Toast

When I first attempted French toast, it was still very early in my "career" as a vegan. Because I had yet to really move into my element in the kitchen, my whole family remained dubious of what could be done without milk or eggs. Still, I persevered and came up with this impossibly buttery, eggy, cinnamon-scented rendition with ease. All it took was one mouthful of this delicious dish for my skeptical loved ones to start thinking about veganism in an entirely different way.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

4 Slices Whole Wheat Bread
2 Tablespoons Whole Wheat Flour
1 Teaspoon Nutritional Yeast
2 Tablespoons Dark Brown Sugar
¼ Teaspoon Salt
½ Teaspoon Ground Cinnamon
1 Pinch Ground Nutmeg
1 Cup Plain Non-Dairy Milk
Vegan Butter (Optional)

Instructions

Begin by lightly toasting your bread, allowing it to become a bit firmer, and more receptive to the extra moisture that you will be adding.
Combine the dry ingredients in a shallow pan and make sure that they are evenly distributed.
Stir in the milk and allow it to sit for a minute or two. Whisk again before using, to ensure that no lumps are left behind. Soak your first two pieces of toast in this wet mixture while heating up a skillet on the stove. Grease the pan lightly with a nonstick spray, or a small pat of vegan butter, if desired.
Flip your toast over and let the wet mixture absorb into the other side for another minute or two.
Once they appear to be fully saturated, carefully lift the slices out with a large spatula and place them into the hot skillet. On medium high heat, fry them for approximately 3 to 5 minutes per side. Everyone’s stove is different, so keep a close eye on your toast.
Once nicely browned and crisp on the outside, transfer the toast to a plate, and repeat the process with the two remaining bread slices. Serve with maple syrup, fruit spread, or powdered sugar as you see fit.