It’s no news that I’m obsessed with baking with avocado. Not only does it replace refined fats with unprocessed, body kind fats but also gives such a wonderful rich, moist crumb to baked goods and a very slight lime hue that I just find so attractive. What’s not to love?
I know the idea can be odd to some and I also know some have had bad experiences. I don’t doubt this – the first time I used avocado in a chocolate mousse, I couldn’t swallow it. The avocado was really ‘there’. I think for me it was probably the raw aspect and a large quantity of avocado in relation to the entire recipe.
In the baking recipes I have used avocado in, I have not had this issue at all, only results that make me love its use more. The ratio of avocado to the other ingredients combined is so small that the flavour gets lost and you just get the benefits of the wonderful texture and richness it brings, plus of course, the baking removes the raw edge.
Avocado is best used in cakes, muffins and breads as it adds moisture, so may make cookies and biscuits more cakey.
This was the first non-chocolate avocado baking recipe I made and I loved the very slight green colour given. It didn’t seem at all odd in the blueberry muffin recipe which commonly has a purple-blue tint anyway!
Ingredients: Makes 6 (Multiply as necessary)
- 4 tbsp fresh orange juice
- 4 tbsp non-dairy milk
- 140g/1 cup self raising flour (or use all-purpose flour or gluten free blend plus 1 tsp baking powder)
- 1/4 tsp bicarbonate of soda
- 1/4 tsp sea salt
- 1/2 ripe avocado (about 115g)
- 75g/1/3 cup unrefined caster sugar (or other sweetener)
- egg replacer for 1/2 an egg
- 1 tsp vanilla extract
- 1 tsp orange zest, finely grated
- 120g/3/4 cup fresh or frozen blueberries
- Preheat oven to 190’C/375’F. Line 6 holes of a muffin tin with cases.
- Mix the orange juice and non-dairy milk and set aside to curdle.
- In a medium bowl, whisk together the flour, bicarbonate of soda, and salt.
- In a blender or food processor (or electric whisk. masher etc) blend the avocado until smooth. Add the sugar and blitz until well combined, followed by the egg replacer, vanilla, orange zest and milk mixture. Transfer to a large bowl.
- Add the dry mix to the wet mix in two batches, gently mixing just until combined. Do not beat. Gently fold in the blueberries.
- Divide the batter between the muffin holes and bake for 20-25 minutes, or until a skewer inserted comes out clean. Leave in the pan for 5 minutes before removing to cool on a wire rack.
Adapted from California Avocado Commission