Sometimes the planets align.
When a box full of avocados arrives on your doorstep, it just makes sense to bake with it, right?
When Tess at Healthy Blender Recipes told me about a Kitchen Aid giveaway she is running in April, and asked if I wanted to participate in her month of Gluten-Free Baking ideas with a Kitchen Aid mixer, I jumped at the chance. After all, I needed to create something delicious with those avocados, right?
Avocado Chickpea Quick Bread
1 medium avocado (mashed) (1/2 cup)
1 ½ cups gluten-free flour blend (192 grams)
3/4 cup garbanzo bean flour (90 grams)
½ tsp xantham gum
3 tsp baking powder
¼ tsp salt
½ cup light brown sugar
3 tbsp sunflower oil
3 tsp Ener-G egg replacer mixed with 4 tbsp warm water
1 tsp vanilla
1 cup original hemp milk
1 tbsp lime juice
Notes: Use your favorite gluten-free flour blend.
Directions: Mash the avocado until it is mostly smooth. Combine the dry ingredients and set them aside. Combine the wet ingredients with a Kitchen Aid mixer. Add the avocado and blend for a minute on medium speed. Add the dry ingredients and blend on medium until smooth. Bake at 350 degrees for 42-44 minutes.
This makes a smooth bread that can be served with strawberry jam for breakfast, sliced for sandwiches at lunch, or served as a side with dinner. Enjoy! (And don't forget to enter the contest at Healthy Blender Recipes in April.)