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.
Fruits of avocado (Persea americana) (Photo credit: Wikipedia)
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.
Alyce - More Time at the Table
Ansh - Spice Roots,
Casey - Bookcase Foodie – Me
Jeanette -Jeanette’s Healthy Living
Jill - Saucy Cooks
Martha - Simple-Nourished-Living
Mireya - My Healthy Eating Habits,
Sarah - Everything in the Kitchen Sink
This is linked to
Mix it Up Monday Inspire me Monday My Meatless Mondays Jam’s Corner
Love it.. Brilliant use of avocados!
Casey, You are such a sneak! I’m so grateful you did this recipe! I never thought about using the avocado to replace butter in bakery items. Why didn’t I think of the before?
How funny: you fed your avocado-adverse hubby avocado cake and I fed mine avocado ice cream and they both loved it! This sounds delish Casey and we have close friends and children who are gluten free and vegan. I am always looking for great recipes that I can serve them. Thanks!
I love avocado. This sounds like a great cake!
What a creative way to use avocado. Love how you’ve been getting your husband to eat along this power food series!
I love avocado. We had it for dinner with our soup and in guacamole!
I think it’s great that you are sneaking a little more nutrition into your hubby’s diet with power foods. My husband’s love of salads and vegetables has expanded so much in the ten years we’ve been together. You can still see the amazement on his face when he sits down and enjoys a plate of something he once despised. (This morning that was a simple omelet loaded with spinach and a bit cheese.)
Love the savory cake idea. I get so much inspiration reading these weekly posts!
I’ve never heard of using avacados in a cake. Interesting concept. I bet it tastes amazing.
Newest follower through RSS – I’m very interested in this topic and the cake you posted. I’m going to visit the others in the group, but I’d love to have you stop by and visit my blog too.