Thursday, March 29, 2012

Avocado Mania: Avocado Chickpea Quick Bread

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.)


The Blender Girl said...

This bread is DELICIOUS!!!!
Thankyou SO much for sharing it in our Gluten Free Baking With KitchenAid Event.
I am SO excited about featuring your wonderful recipe tomorrow.
Can't wait to meet you at Nourished and GFAF Expo this week. 3 more sleeps!!!!

Anonymous said...


This bread looks absolutely gorgeous!! Can I use Bob's All Purpose GF for the GF blend?


Colette said...

Yes! Bobs Red Mill gf all purpose will work great!

Anonymous said...

I tried this recipe with an electric hand mixer as I don't have a kitchen aid. I did everything else the same except I used soya milk instead of hemp milk. Followed the temp and timing as per your instructions but outside got hard and inside wasn't cooked properly. Have you any suggestions as to why? I really want to make this bread!

Colette said...

Hmmm... the outside shouldn't be hard -- this is a quick bread. It's been a while since I made this. It could be your flour -- what did you use?

Anonymous said...

I used this one I still tried the end result and although the texture wasn't right, it tasted lovely...

Colette said...

That looks like a really great flour blend. It's interesting to see differently products are labeled in the UK. I couldn't tell from the web page how heavy this flour is. If you have a scale I would suggest using 128 grams per cup of flour.