Avocado Cloud Bread Food

AVOCADO CLOUD BREAD

Steps:

• Preheat oven to 300°F. Line two baking sheet with parchment paper or silicone baking mat.
• In a large bowl, add egg yolks, mashed avocado, onion powder and garlic powder. Whisk together until evenly combined, smoothing out as many small lumps of avocado as possible.
• In a clean bowl of a stand mixer, add egg whites and cream of tartar. Beat with a wire whisk on high speed until egg whites become stiff peaks.
• Gently fold egg whites into avocado mixture in 3 batches.
• Scoop heaping 1/4 cup batter onto baking sheet, spacing them about 3 inches apart. You should have enough batter for 12 rounds, 6 per sheet.
• Use a spatula to gently spread batter out into 3 inch wide rounds. The batter does not rise or spread much during baking so how much you spread them is about how big they will be when they are finished. If you want them bigger, you can spread to 3.5 inches, but keep in mind the breads will also be thinner the more wide you make them.
• Sprinkle surface of breads with sesame seeds.
• Bake for about 25-30 minutes or until tops and edges are golden brown.
• Use a cookie spatula to release breads from baking sheet. If they are done cooking, they should come off easily. If they are still stuck, they likely need a longer baking time.
• Let breads cool before eating (at least 1 hour). If you eat the breads before they are cooled, they will have a slight eggy flavor and an airy texure. Once cooled, the avocado and seasoning flavors are stronger and the breads have a more sturdy and bread-like consistency.

AVOCADO CLOUD BREAD

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper and set aside.
• Beat egg whites and cream of tartar in a large bowl until stiff peaks form. Stir together mashed avocado and egg yolks. Gently fold into egg whites.
• Drop 1/4 cupfuls of the mixture onto the prepared baking sheet, about 1 inch apart. Smooth out and sprinkle evenly with bagel seasoning
• Bake in the preheated oven until bottom starts to brown and top is firm to the touch, 30 to 35 minutes. Let rest at least 30 minutes. Remove with a spatula.

AVOCADO NUT BREAD

Steps:

• Pre-heat oven to 375°F.
• Grease a 9 X 5 inch loaf pan.
• Combine dry ingredients.
• In a separate bowl, beat together egg and avocado; stir in buttermilk.
• Add the wet ingredients to the dry and blend well.
• Stir in nuts.
• Pour into pan and bake 50 minutes to 1 hour, until an inserted toothpick comes out clean.

AVOCADO QUICK BREAD

Steps:

• Preheat oven to 375*F. Lightly grease a 9x5 loaf tin.
• Sift together dry ingredients in a medium bowl.
• In a second bowl mix together the egg, avocado, sour cream and sugar.
• Stir in flour mixture into wet ingredients, stirring just until wet. Stir in pumpkin seeds.
• Pour mixture into tin and bake 45 minutes to an hour, or until an inserted toothpick comes out clean and surface is golden.
• * you can make oat flour by processing oats in a food processor or blender until powdered.
• ** You may use pecans or walnuts instead.