The Best tuna melt you’ll ever make! AD

Ingredients

• 2 cups Whole Wheat Flour (sifted)
• 1 cup All-Purpose Flour (sifted)
• 0.5 cup Rolled Oats (coarsely ground)
• 2 tablespoons Ground Flaxseed (freshly ground for best texture)
• 2 tablespoons Sunflower Seeds (unsalted)
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 2 tablespoons Honey (liquid honey)
• 2 tablespoons Olive Oil (extra‑virgin)
• 2 Ripe Avocado (peeled and mashed)
• 1 cup Milk (dairy or plant‑based)
• 1 tablespoon Apple Cider Vinegar
• 0.5 teaspoon Cumin
• 0.5 teaspoon Chili Powder
• 0.5 teaspoon Garlic Powder
• 0.25 cup Walnuts (chopped, optional for extra crunch)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it fully preheat while you prepare the batter.

   Time: PT5M

   Temperature: 350°F

2. Combine Dry Ingredients

   In a large mixing bowl whisk together whole wheat flour, all‑purpose flour, ground oats, ground flaxseed, sunflower seeds, baking soda, salt, cumin, chili powder, and garlic powder until evenly distributed.

   Time: PT5M

3. Mash Avocados & Mix Wet Ingredients

   In a separate bowl mash the ripe avocados until smooth. Stir in honey, olive oil, milk, apple cider vinegar, and the optional chopped walnuts.

   Time: PT5M

4. Combine Wet and Dry

   Pour the wet avocado mixture into the dry ingredient bowl. Stir gently with a spatula until just combined; the batter will be thick and slightly sticky.

   Time: PT3M

5. Prepare Pan & Transfer Batter

   Grease the loaf pan with a thin layer of olive oil or line with parchment paper. Spoon the batter into the pan and smooth the top with a spatular. Lightly drizzle a little olive oil and use a fork to create a decorative crust pattern.

   Time: PT2M

6. Bake the Bread

   Place the pan in the preheated oven and bake for 45 minutes. The loaf is done when the top is golden‑brown and a toothpick inserted into the center comes out clean or registers 190°F (88°C).

   Time: PT45M

   Temperature: 350°F

7. Cool & Serve

   Allow the bread to cool in the pan for 10 minutes, then turn it out onto a cooling rack to cool completely before slicing.

   Time: PT10M

Nutrition Facts

Calories

180

Protein

5g

Carbohydrates

30g

Fat

6g

Fiber

5g

Ingredient Substitutions

• Instead of Whole Wheat Flour: All‑purpose flour, spelt flour
• Instead of All-Purpose Flour: Bread flour, whole wheat flour
• Instead of Rolled Oats: quick oats, quinoa flakes
• Instead of Ground Flaxseed: chia seeds, hemp seeds
• Instead of Sunflower Seeds: pumpkin seeds, sesame seeds
• Instead of Baking Soda: baking powder (use 3 tsp)
• Instead of Salt: sea salt, kosher salt
• Instead of Honey: maple syrup, agave nectar
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Ripe Avocado: mashed banana (for sweetness), pumpkin puree
• Instead of Milk: almond milk, soy milk
• Instead of Apple Cider Vinegar: white vinegar, lemon juice
• Instead of Cumin: ground coriander
• Instead of Chili Powder: paprika, chipotle powder
• Instead of Garlic Powder: fresh minced garlic (1 clove)
• Instead of Walnuts: pecans, almonds

Equipment Needed

• Mixing Bowl
• Loaf Pan (9×5 inch)
• Oven
• Measuring Cups
• Measuring Spoons
• Spatula or Wooden Spoon
• Fork (for topping)
• Cooling Rack
• Parchment Paper (optional)

Critical Steps — Do Not Skip

• Preheat the oven fully to 350°F before baking.
• Mash avocados completely to avoid green pockets.
• Do not over‑mix the batter; stop when ingredients are just combined.
• Check internal temperature (190°F) to confirm doneness.

Chef Tips from the Video

• Use ripe, buttery avocados for the best flavor and moisture.
• Toast the seeds lightly before adding for extra nuttiness.
• For a sweeter loaf, increase honey to 3‑4 tablespoons.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap or store in an airtight container for up to 5 days.

Freezer: Slice loaf, wrap each piece in freezer‑safe wrap, and freeze for up to 2 months.

Room temperature: Can sit at room temperature for up to 2 days, but keep in a sealed bag to retain moisture.

Make-Ahead Tips

• Slice the cooled loaf and freeze individual slices; toast directly from frozen.
• The bread can be reheated in a toaster oven for a crisp crust.

Frequently Asked Questions