 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Avocados are a power food full of healthy fats and fiber. This quick bread has a great savory taste. A perfect way to use up a leftover avocado. The pumpkin seeds give it a great smoky taste that is a perfect complement to the bread. Ingredients:
1 cup flour |
1 cup oat flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 large egg, beaten |
1/2 cup sour cream or 1/2 cup buttermilk |
1 large ripe avocado, mashed (about 1/2 cup) |
1/3 cup sugar |
1/3 cup hulled pumpkin seeds (**) |
Directions:
1. Preheat oven to 375*F. Lightly grease a 9x5 loaf tin.
2. Sift together dry ingredients in a medium bowl.
3. In a second bowl mix together the egg, avocado, sour cream and sugar.
4. Stir in flour mixture into wet ingredients, stirring just until wet. Stir in pumpkin seeds.
5. Pour mixture into tin and bake 45 minutes to an hour, or until an inserted toothpick comes out clean and surface is golden.
6. * you can make oat flour by processing oats in a food processor or blender until powdered.
7. ** You may use pecans or walnuts instead.
|
|