This might give avo toast a run for its money!
My love for avocados runs deep, and living in California for the last several years has propelled my taste for them into a full-blown obsession. When I saw this avo-bread recipe swirling around the internet, I knew I had to try it myself. I’ll admit: I was skeptical at first about potentially wasting a pricy, perfectly-ripe avocado on an experiment, but fortunately, I was not disappointed.
Hollis explains that instead of using butter to cream the sugar, this recipe uses the natural fats in the avocado to add moisture and richness to the batter. To bind the ingredients, he adds three eggs to the bowl and beats them thoroughly. For the dry ingredients, Hollis combines two cups of all-purpose flour with 1 1/2 teaspoons of baking powder. Then, he gently incorporates the wet and dry elements by folding them together using the spoon .
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