This week, our power food is the avocado. If you have followed my adventures, you know that the artichoke was a new experience for me and asparagus was a vegetable, my hubby detested and now we go to a favorite of mine, the avocado. I do have to tell you that hubby is not crazy about avocado but as I have been adding it more and more into dishes, he is eating it, without making a face. When, I made today’s recipe, I didn’t tell him about the avocado and he really liked this.
Let me assure you, I am not being sneaky when I do this. I trust my husband enough to know that he understands when I “hide” a food in a recipe. If he doesn’t like it, he says so and that is the end of it. If in the case of the last two, he really has come around a little. When I made asparagus for a second time, he helped himself to some. The funniest part of this is that it is the artichoke, he never wants to see again and that he did not have an aversion to. Of course, he most likely, never has eaten one.
The avocado has monounsaturated fats which may lower the level of LDL (bad cholesterol) and raise the good cholesterol (HDL). High in fiber and potassium, they are easy to choose as an aid to good health. I was surprised to find out that an avocado has more potassium than the banana.
I have never made or thought about a savory cake other than a cheesecake. I will vouch for how good savory cheesecakes are. So, maybe a savory cake would also be good. If you add corn meal, yes, it works. The best part is that my husband who doesn’t like avocado loved it.
What I liked about this is that by adding avocado, there is no need for any fats, no butter, margarine or oil. At least, the fat in an avocado is the healthy kind
Savory Avocado Cake
11/2 cup gluten-free flour mixture
3/4 cup yellow cornmeal
1/4 cup plus 2 tablespoons sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
2 1/2 egg beaters
1/4 cup Rice milk
1 whole avocado
1/4 small tomato cut into pieces
Pre-heat oven to 350°F.
In a large bowl mix flour, cornmeal, sugar baking powder and salt
Cut and seed avocado. In a food processor (I used my mini) process avocado and tomato until smooth. My tomatoes stayed in small chunks but my goal was smooth.
Mix eggs into the gluten-free flour mixture, one at a time. Add milk and avocado. Mix until all the ingredients are well incorporated
Grease 2 loaf pans or 6 mini cakes or mini bundts or (I think – a regular sized bundt pan)
Bake the minis for 25 minutes or until the tops start to turn golden brown. Bake the loaves for 35 – 40 minutes.
This is our group. Stop by their blogs and see what they did with the mighty avocado. You might want to look through their blogs. They are new to me and I am finding a lot of value in each of them.
This is linked to