Avocado And Lime Loaf Food

AVOCADO BREAD RECIPE

Steps:

• Notes: The lime juice keeps the loaf a green color, you can skip out on it if you don't have any on hand, just know that your loaf won't be as verdant.
• If you have a food processor or blender, blend your avocado - it needs to be completely smooth for this.
• Preheat the oven to 325°F and line a small loaf pan with parchment paper.
• In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside. In another bowl, cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla throughly and then the mashed avocado and lime juice. Gently fold in the flour mix, being careful not to over mix.
• Spoon the batter (it is very thick) into the prepared pan and bake for 35-45 minutes or until an inserted wooden skewer is clean with a few crumbs clinging. Cool completely, slice and enjoy.

AVOCADO BREAD

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-5-inch loaf pan with cooking spray.
• Whisk together the flour, baking powder, baking soda and salt in a bowl; set aside.
• Thoroughly mash the avocado with the lemon juice in a large bowl. Add the sugar, half-and-half, vanilla and egg and whisk until thoroughly combined. Add the flour mixture and stir until incorporated.
• Pour the batter into the prepared loaf pan and bake until golden brown on top and a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

AVOCADO AND LIME

Steps:

• Halve or quarter a small avocado and remove pit. Drizzle with 1 teaspoon of your highest-quality olive oil and sprinkle with coarse salt and fresh pepper to taste. Spark with a squeeze of fresh lime.

AVOCADO QUICK BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, cinnamon and allspice. Set aside.
• In a medium bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, then mix in the mashed avocado. Stir in the dry ingredients alternately with the buttermilk until just mixed. Fold in the chopped pecans, raisins and orange zest. Divide the batter evenly between the two loaf pans.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Allow loaves to cool in pan for at least 20 minutes before removing.

MASHED AVOCADO WITH LIME

Steps:

• Put all ingredients in a mixing bowl and mash with a fork until the avocado reaches the consistency of a chunky salsa. Chill before serving with empanadas.

AVOCADO & LIME CREAM

Steps:

• Cut the avocados in half lengthways, remove the stones and peel. Put the avocado in a food processor with the lime juice, Tabasco, garlic and sea salt. Blend until you have a light, elegantly pale green cream.
• Transfer the cream to a bowl, cover and chill until ready to serve. To serve, drizzle with a little oil then scatter over the snipped chives. Serve as a dip with tortilla chips or rice crackers.

AVOCADO LIME SALAD

Steps:

• In a medium glass or ceramic bowl, whisk together 2 tablespoons lime juice and 1/2 teaspoon salt.
• Add tomatoes, avocados, scallions and garlic.
• Using rubber spatula, gently fold to combine.
• Season to taste with pepper.
• In large bowl, whisk together olive oil, cumin, remaining tablespoon lime juice and 1/8 teaspoon salt.
• Add lettuce and toss.
• Season to taste with pepper.
• Divide lettuce among plates.
• Top each with mound of avocado mixture.
• Top with cucumber slices.
• sprinkle with cilantro and serve.

AVOCADO BREAD WITH PECANS AND LIME GLAZE

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x5 inch loaf pan or spray with nonstick spray.
• Peel and pit the avocado, then puree it in a food processor or blender until just smooth.You should have 1/2 cup.
• In a mixing bowl, combine the beaten egg, avocado, yogurt and nuts.
• Beat with a spoon to mix well.
• Combine the flour, sugar, baking powder, baking soda, lime zest and salt in a small bowl.
• Add the dry ingredients to the creamed mixture and stir with a spatula until smooth and just moistened. Do not overmix.
• Pour the batter into the prepared loaf pan and bake in the center of the oven until golden brown and a cake tester inserted into the center of the loaf comes out clean, about 45-55 minutes.
• Let loaf rest in its pan on a rack to cool.
• To make the Lime Syrup: Combine the sugar and lime juice in a small saucepan.
• Place over low heat until sugar just dissolves.
• Pierce the loaf about a dozen times to the bottom with a bamboo skewer, toothpick, or metal cake tester.
• Immediately pour the hot syrup over the warm loaf.
• Let cool for 30 minutes in the pan before turning the loaf out of the pan onto a rack, then turning it right side up to cool completely.
• Wrap tightly in plastic wrap and let stand at room temperature overnight before serving.