For a long time I actually didn’t like avocado. Well I was wrong and I missed out for many years of my life. I’m totally in love with it! I use it in raw vegan cheesecake, creamy chocolate pudding and now, baked! Who would’ve thought baked avocado? Certainly not me.
This is really a simple recipe, without many measurements. Honestly, if I could just share recipes where you eyeball the amount or use a “palm-full” as the ingredient measurement, I would really enjoy that.
Mix up an egg for dipping and cut your avocado into slices. Dredge in egg, then a mixture of almond flour and garlic powder.
Lay on a greased cookie sheet (I used olive oil).
Bake at 450 degrees for 12-15 minutes. Voila! Baked avocado!
My son made some spicy mayo by mixing in Franks’ hot sauce, Chinese chili paste, and buffalo sauce and my husband loved it! I had leftovers the next day and while they weren’t quite as crunchy, they were still tasty.
- Almond flour
- Garlic powder
- Olive oil
- Avocado mayonnaise
- Hot sauce
- Chinese chili paste
- buffalo sauce
- Preheat oven to 450 degrees F
- Oil baking sheet lightly with olive oil
- Cut avocado into even slices
- Beat egg gently in small bowl
- Add garlic powder to almond flour in another small bowl
- Dip avocado slices in egg, then coat with almond flour and garlic mixture
- Lay on baking sheet
- Bake for 12-15 min
- Meanwhile, mix avocado mayonnaise, hot sauce, chinese chili paste and buffalo sauce to taste.
Get some of the ingredients here:
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I’d love to hear your thoughts and comments below, especially if you decide to try the recipe!
Vickie Gould is a Master Herbalist, wellness coach and speaker. She is the best selling author of The Waiting Room and Herb Journal. She often shares her Chronic Lyme Disease story hoping to inspire and give hope to those with chronic health issues. By changing her lifestyle, eating habits and lowering her toxin load she is back to living life after being in bed 16-18 hours per day.
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