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| | | Cooking With Avocado Oil: Healthy Baking
Hi Friend
Many baked goods get their flavor and delicate texture from butter, which has become the fat of choice for bakers everywhere. It offers flavor, texture, and a rich and satisfying taste most people have grown to adore.
What if you’re looking for healthier alternative to baking with traditional ingredients like butter and white flour? For those following special diets like Paleo or that live a gluten-free lifestyle, getting a sweet treat in now and then can seem impossible.
Enter extra-virgin avocado oil into the mix. It’s luscious, floral aroma accents many baked goods nicely, while it adds a moist and tender texture to quick breads and cakes that is difficult to achieve even with butter. It works nicely with many gluten free flours and will turn out a tender dessert that you won’t believe is full of heart healthy fats, while also being gluten free.
One of my favorite quick breads is pumpkin, so I thought I’d try a favorite pumpkin bread recipe with avocado oil, and I have to tell you — the results were amazing! In my Gluten Free Pumpkin Avocado Bread you still get that familiar, spicy fall flavor of the pumpkin and accompanying seasonings, but with an delicious fragrance of the avocado oil. The end result is a quick bread that is a delicious for an after dinner treat, with leftovers that are even better with your morning coffee.
If you’re used to baking Paleo approved and/or gluten free desserts with butter or coconut oil, I urge you to try this recipe. I promise it will soon be a favorite.
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| | Gluten Free Pumpkin Avocado Bread Makes 12 slices
Rich in flavor and aroma, this easy to prepare gluten free quick bread is loaded with healthy ingredients, yet still produces a moist and tender gluten free bread that is perfect for a fall gathering. While not super sweet, it has enough flavor to satisfy your sweet tooth, while still giving you a healthy dose of good for your heart fats.
Ingredients:
1/2 cup arrowroot flour
1 tablespoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon Colima Sea Salt
3/4 cup almond butter
2 large eggs
1/2 cup honey
3 tablespoons extra virgin avocado oil
1/2 cup canned pumpkin
1 tablespoon fresh orange juice
1 teaspoon pure vanilla extract
Directions:
Preheat oven to 350 degrees F. Spray a loaf pan with cooking spray.
Combine the dry ingredients in a bowl and sift lightly. In a separate bowl, combine the almond butter, eggs, honey, avocado oil, orange juice, and vanilla. Whisk until well blended and smooth.
Add the dry ingredients to the wet ingredients and mix well. Pour the batter into your prepared pan and bake for 45-50 minutes, until top is browned and a toothpick inserted in the bread comes out clean. Allow to cool completely. |
| | Culinary Tip #9
When you’re baking a cake or quick bread, the easiest way to tell if it is done is with a toothpick inserted in the center, but don’t just stick it in the middle and let that be the deciding factor. Insert it in several places, preferably the center and both sides. This is especially important if your oven heats unevenly, since one part of the cake could be done while the other is undercooked.
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| | WHAT'S COMING IN THE NEXT EMAIL |
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Friend, this is the last email in my "Cooking Healthy with Avocado Oil" series.
Thank you so much for joining me.
I hope you enjoyed it, I know I have. Look for emails from Ava Jane's Kitchen every week with more recipes, tips and tricks, and other food related content.
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Share your experience with Ava Jane's Kitchen by writing a testimonial. This will help other customers, just like you, decide if Ava Jane's Kitchen is right for them.
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Cook with Love,
Amy Hunter |
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