Granola Butter Bread (Topped With Avocado)

I know, I know, you’re saying to yourself, “Another avocado toast recipe?!!”.  Hear me out.  The granola butter bread that the creamy avocado is nestled on is so good!  It’s loaded with flavor, but it isn’t loaded with carbs and sugar!

Ingredients:

  • 3 tablespoons coconut flour (25 grams)
  • 2 tablespoons ground flaxseeds (15 grams)
  • 1/2 tablespoon whole flaxseeds to sprinkle on top (this is optional)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine kosher salt
  • 1- 10 oz. jar granola butter (284 grams)
  • 4 large egg yolks, room temperature
  • 4 large egg whites, room temperature
  • 1/4 cup plain, unsweetened almond milk, room temperature (62 grams)
  • 1 tablespoon apple cider vinegar

Instructions:

Preheat oven to 300 degrees Farenheit.  Spray an 8″x 4″ loaf pan with baking spray.

Sift dry ingredients in a small bowl and set aside while you mix the granola butter and egg yolks with a stand or handheld mixer for one minute.  Add the almond milk and vinegar and mix until combined.  Stir in the coconut flour mixture.  In a clean bowl, beat the egg whites until stiff peaks form.  Add the egg whites into the granola butter mixture and fold in until the egg whites are fully incorporated.

Place the batter in prepared loaf pan and top with the whole flaxseeds (optional).  *Bake for 40-45 minutes, until golden brown.  Cool in pan for 10 minutes, then transfer to a cooling rack to cool completely.  Cut into 10-12 slices.  Enjoy!!

Leftover bread can be wrapped and refrigerated for up to 3 days.

*All ovens are different.  Check for doneness at 40 minutes.  Baking time can take up to 50 minutes.

I topped mine with avocados, but the possibilities are endless!  This bread would be delicious topped with any nut butter of your choice, sliced bananas, and drizzled with honey.  Yummm!!  You could toast and butter it too, or just eat it all by itself…it’s that good!

I hope you make this delicious bread, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures:)!!

 

 

 

 

 

 

 

 

 

Super Moist Avocado Cupcakes

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I never used to eat avocados. After my son married a girl from Southern California (17 years ago),   she made tacos for dinner one night.   She made guacamole.  I never had it before and I thought it was one of the tastiest things I had ever eaten!!

Over the years I have looked forward to the nights we have tacos, mostly because I know my daughter-in-love is going to make the guacamole…YUMMMM!! She has taught me everything I need to know about picking the right avocado and how to ripen them fast!  Feeling and squeezing the avocado is not an easy task!!! When that thing is ready, you need to make that quac PRONTO!

I have wanted to make avocado cupcakes for a while now, so when I had an avocado that was ripe, I knew that now was the time. Fun fact #1- Avocado can be used in place of butter and adds moistness to cupcakes, cakes and other baked goods.  I used ½ cup mashed avocado and ½ cup extra virgin olive oil in my cupcake recipe.  Those things were so moist!

Fun fact #2- Avocado is a fruit. They are by no means sweet!   They grow on a tree that is part of the flowering plant family Lauraceae.  The avocado (also known as the alligator pear or avocado pear) is a large berry containing a large seed).

Fun fact #3-Hass avocados are perfect for mashing, so I recommend using these for your cupcakes.

I frosted these gems with some cream cheese frosting. This frosting goes perfectly with these cupcakes (let’s face it, cream cheese frosting goes well on just about anything!!).

Last Fun fact- Dogs and cats can eat the cream center of an avocado, but the pit and the skin are highly TOXIC!!! The remains of the avocado can be used in your compost or just discard it in the trash.

I hope you make these cupcakes. If you do, tag me on Instagram and show me your finished product.  Enjoy!!

Preheat oven to 350 degrees.  Line cupcake tins with paper liners (this recipe makes approximately 18 cupcakes).

Sift the dry ingredients together and set aside. Mix the eggs and granulated sugar on high for 5 minutes. With mixer on low speed, slowly pour in the oil and mix until combined.  Mix in the mashed avocado just until incorporated.  Add 1/2 of the dry ingredients to the wet mixture.  Pour in the milk and other half of the dry ingredients and mix for 1 minute.  Scrape down bowl and beater. Let mixture sit for two minutes.  Stir mix and pour (or scoop) into cupcake tins.  Fill each cupcake liner 2/3 full and bake for 16-18 minutes.  Remove from oven and cool completely on cooling rack.  Frost and eat.  If there are any left over…cover and refrigerate.

Ingredients for Cupcakes:

  • 1 ½ cups of flour (180 grams)
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3/4 cup granulated sugar (150 grams)
  • 2 large eggs – room temperature
  • 1 medium avocado, mashed (115 grams)
  • ½ Cup Extra Virgin Olive Oil (108 grams)
  • 2/3 Cup of whole milk – room temperature (163 grams)
  • 1 Tablespoon lime juice (I like to use Nellie & Joe’s Famous Key West Lime Juice)
  • 1 ½ teaspoons vanilla

Frosting Ingredients:

  • 8 oz cream cheese – room temperature (227 grams)
  • ½ cup unsalted butter – room temperature (113 grams)
  • 2 cups sifted confectioners sugar (220 grams)
  • Pinch of salt
  • 1 tsp vanilla bean paste

Mix cream cheese and butter on medium speed for 2 minutes.  Slowly add sugar and mix until combined.  Add salt and vanilla bean paste.  Mix on high for one minute, scraping sides and bottom of bowl when needed.  Add to bag with tip or use offset spatula. Decorate cupcakes as desired.