Warning: Don’t make this if you generally don’t like the taste of avocados on its own.
(Yields: 1 bowl, Serving: 2, Prep time: 25 mins, Cook time: 30 mins)
- 1 avocado
- 1 tablespoon oat flour
- 1/4 cup vegetable broth
- 1 whole wheat bread roll
- 2 tablespoons canola oil
- 3 tablespoons corn meal
- 1/4 teaspoon fine grain sea salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
Preheat oven to 450°F (240°C).
Put the whole wheat bread roll in the oven and bake for about 10 minutes until it’s golden and crunchy. Be careful not to burn them!
Put the bread roll in the blender and blend until it’s all crumbs.
Put the crumbs on an oven tray and add the canola oil and mix well.
Put it back in the oven for about 5 minutes.
Add the corn meal/maize, sea salt, onion, garlic powder and paprika.
Stir it well.
Turn the oven to 350°F (176°C).
In a separate bowl, add a tablespoon of oat flour with 1/4 cup of vegetable broth and mix well.
Cut the avocados in half, then remove the seed in the middle and spoon the flesh out and cut it in wedges.
Dip the avocado in the bowl with the broth.
And then coat it with the breadcrumbs.
Do it to the rest of the avocados.
Bake in the oven at 350°F for 10 minutes, then flip it over and bake for another 10 minutes.