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Grain Free Avocado Flatbreads

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Grain free avocado flatbreads… not just topped with avocado but made from avocado! High protein, low carb deliciousness right here guys.

I set up my blog, Paleo Crust, because crust filled delights like breads were the things I missed most. I wanted to show you can still have all your favourties, you just have to get creative. Well that’s the fun of cooking right? I make lots of faux breads with different vegetables, sometimes nuts and seeds and they taste amazing, but these grain free avocado flatbreads actually taste and feel like real bread! They’re made from a base of chia and flax.

I topped mine today with avocado ribbons, well you can never have too much avocado I say, coconut yoghurt and fresh dill. Sound a strange combo? Trust me it totally works! Hello new fav breakfast.

Go on… fill your toasts peeps! Let me know in the comments below what you think. I hope you enjoy them as much as I did. Jo x

Makes 4 grain free avocado flatbreads


  • 55g flax seeds
  • 55g chia seeds
  • 2 tablespoons of coconut flour
  • 2 eggs
  • 1/2 of a large avocado
  • 1 teaspoon bicarbonate of soda
  • 100ml extra virgin olive oil
  • Pinch of Pink Himalayan salt
  • Pinch of black pepper


Preheat the oven to 200C (fan assisted.)

Place the flax and chia seeds in a Vitamix or food processor and blitz to a flour/ fine consistency. Add the coconut flour, bicarbonate of soda and mix.

Crack open the eggs into a bowl. Whisk and add the olive oil. Fold the dry ingredients into the wet. Remove the stone and skin from the avocado. Mash with a fork. Add to the batter. Season with salt and pepper and mix well.

Line a baking tray with greaseproof paper.

Divide the mixture into 4. Spoon onto the greaseproof paper and flatten each with a spatula until the mixture is about 1cm thick and oblong flatbread shapes.

Bake the grain free avocado flatbreads in the oven for about 15 minutes until cooked through and golden on top.

Remove from the oven, allow to cool and top with your favourite filling. I topped mine today with Coyo coconut yoghurt (simply the best in the UK,) avocado ribbons and fresh dill.


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