American (Loma Linda / Adventist) · Loma Linda · breakfast

Avocado Toast with Hemp Seeds

Avocado Toast with Hemp Seeds

This is the Loma Linda breakfast table in a single slice: whole grain sourdough toasted until sturdy, smashed avocado brightened with lemon and finished with flaky salt, and a generous scatter of hemp seeds that quietly deliver around 10 grams of plant protein and an omega-3 to omega-6 ratio no egg can match. It takes ten minutes, packs well for a desk breakfast, and keeps you full until lunch without a blood sugar spike.

• whole grain sourdough bread

  2 thick slices (about 1.5 oz each)

  85g total

  Substitution · preference

  Original: sprouted whole grain bread (such as Ezekiel 4:9). Sprouted grain bread is the traditional Adventist choice and available at most US grocery freezer sections; whole grain sourdough is a widely available everyday swap with similar fiber and a lower glycemic impact than standard whole wheat

• ripe Hass avocado

  1 medium (about 1 cup flesh)

  150g flesh

• fresh lemon juice

  1 tbsp

  15ml

• flaky sea salt

  1/4 tsp

  1g

  Substitution · preference

  Original: Maldon flaky sea salt. Any flaky finishing salt works; kosher salt is a fine everyday substitute — just use a pinch less since it dissolves faster

• freshly ground black pepper

  1/8 tsp

  0.3g

• hulled hemp seeds (hemp hearts)

  3 tbsp

  30g

• red pepper flakes

  1/4 tsp

  0.5g

• extra-virgin olive oil

  1 tsp

  5ml

1. 01

   2 min

   Toast the bread. Pop both slices in your toaster or set them directly on a rack in a 400°F oven for 4–5 minutes. You want the surface firm enough to hold the avocado without going soggy — golden and crisp at the edges, not pale.

2. 02

   3 min

   Prep the avocado while the bread toasts. Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Add the lemon juice, a pinch of the flaky salt, and the black pepper. Use a fork to smash it roughly — you want texture, not baby food. A few larger chunks are a good thing.

3. 03

   1 min

   Assemble. Lay the hot toast on a cutting board or plate. Drizzle each slice with half a teaspoon of olive oil — this keeps the toast from pulling moisture out of the avocado too fast. Divide the smashed avocado evenly between the two slices and spread it to the edges.

4. 04

   1 min

   Finish and serve. Scatter 1½ tablespoons of hemp seeds over each slice, then add the red pepper flakes and a final pinch of flaky salt. Serve immediately while the toast is still warm and crisp underneath.

Reheating · Reheat covered to preserve texture.

Source: foodkeeper