Avocado Toast with Spicy Seeds

Written By Dominique Ludwig

On 04/03/2019

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Avocado Toast with Spicy Seeds

The problem with avocado on toast for me is that it doesn’t contain enough protein. This can mean that traditional avo- toast doesn’t fill us up for long enough. Adding the seeds increases the nutrient content – think zinc, iron, magnesium and calcium as well as some healthy omega 3 fats.

I only recommend sourdough bread now, preferably rye or spelt. This is becuase it is fermented which breaks down the gluten and makes it less harsh on the dogestive tract.


  • 50g toasted Sunflower and pumpkin seeds ( I make 200g and keep them in a jam jar for putting on salads or to snack on)
  • 1 teasp. coconut oil (2 teasp for 200g seeds)
  • 1/4-1/2  teaspoon curry powder (1-2 teasp for 200g seeds)
  • Pinch of Himalayan or unrefined sea salt
  • 1 slice Sourdough Bread
  • 1/2 ripe avocado
  • 50g vegetables of choice (e.g. red pepper strips, grated carrot, cherry tomtaoes etc)


  1. Add the coconut oil, sunflower seeds, pumpkin seeds, salt and curry powder to a frying pan and stir on a medium high heat for around 5 minutes until the seeds start to brown and swell up. Take care as they can easily catch.
  2. Toast a slice of Sourdough bread
  3. Smash or slice the avocado on top
  4. Sprinkle over the seeds
  5. Serve with cherry tomatoes or vegetable of your choice


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