Wednesday, December 5, 2012

Avocado Bread

Extended Shelf Life: Avocados
The problem, so to speak, with dumpster diving is that you never know what you're going to get, which I've come to love. However, you also never know that you just might end up with a few more avocados even though you just froze a couple dozen.

The not so problematic part of this problem is, since you've done some research on how to use avocados you'll actually be quite happy to discover that the new handful of avocados isn't in quite as bad as shape as the others and doesn't require you to add chocolate to account for color issues.

So now, you get to try a non-chocolate avocado bread, although you never really complained about having Chocolate Avocado Bread in the first place.

From Fleur De-Licious

I was so intrigued by the original recipe that I didn't stray from the recipe, and I'm glad I didn't, the combination of white flour, wheat flour and corn meal was really quite amazing!

Preheat oven to 350 Fahrenheit, butter and flour a loaf pan.

In a medium bowl, whisk together 1/4 cup Corn Meal, 1 cup All Purpose Flour, 3/4 cups Wheat Flour, 1 1/2 tsp. Baking Powder, 1/4 tsp. Baking Soda and 1/4 tsp. Salt, set aside.

In a large bowl, "cream" together 2 Ripe Avocados and 1 cup Sugar with a rubber spatula. Add 2/3 cups Vegetable Oil and 2 Eggs and whisk until well combined. Whisk in 1/2 cup Buttermilk of Plain Yogurt as well as 1 tsp. Orange (or Lemon) Zest.

Add dry ingredients to Avocado Mixture until just incorporated. Pour batter into pan and bake for 40-45 minutes until golden brown and a toothpick inserted in the middle comes out clean.

Enjoy for breakfast, snack or dessert!

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