Start by preheating your oven to 350°F (175°C). This is a crucial step to ensure your avocado bread bakes evenly and achieves that perfect light golden color. Also, while the oven heats, line a baking tray with parchment paper to prevent any sticking. I love using parchment because it makes cleanup a breeze.

In a food processor, combine the flesh of your ripe avocado, cottage cheese, and egg. You’ll want to blend these ingredients until they are fully smooth and creamy. I usually watch till the mixture is free of lumps—this helps in getting a soft bread texture later on. It should feel like a velvety mix, perfect for spreading and shaping.

Next, it's time to portion out the batter. Divide it into six equal portions, and using the back of a metal spoon, form each portion into rounds about 3 1/2 to 3 3/4 inches in diameter on the prepared baking sheet. If the batter feels too sticky, wet your hands slightly with water for easier shaping. This makes it a lot more manageable.

Bake your creations in the preheated oven for 30-35 minutes. You’ll know they are ready when the tops are lightly golden and spring back when touched. The house will be filled with a delicious aroma at this point—it’s one of those moments that makes cooking so rewarding. Once done, take them out and let them cool for a bit on the tray.

Once they are cool, feel free to slice into them or enjoy them as is. If you have any leftovers—though I doubt you will—store them in an airtight container in the fridge for up to three days, or freeze them for later.