There's not much not to like about antioxidant-rich avocados. Natural oils gives it its nutty flavour, while a high protein content makes it a satisfying meat substitute. Make these avocado wedge, you won't regret it!
Tasty, healthy and simple!
A great snack
Prep Time 20 minutes
Cook Time 15 minutes
For the avocado
Aquafaba from one tin (brine from a tin of chickpeas)
1 Tbsp lemon juice
50 g almond flour
75 g sesame seeds
1 Tsp sea salt flakes
For the dressing
2 Tbsp soy sauce
2 Tbsp sesame oil
1 Tbsp rice vinegar or apple cider vinegar
1 Tbsp maple syrup
Set the oven to 200°C / 180 Fan / Gas 6 / 400° F.
Place baking paper on a baking sheet.
Open the chickpea tin. Pour the brine into a small bowl, set aside the chickpeas and use for another recipe - check out our chickpea popcorn!
Add lemon juice to the brine and set aside.
Stir together almond flour, sesame seeds and salt in a second bowl.
Cut the two avocados in half and remove the stones.
Take off the peel and slice the avocado into thick wedges.
Dip each wedge into the brine and then in the almond and sesame coating, turning it to make sure it is entirely coated.
Spread out the coated avocado wedges on the baking sheet and bake for 15 minutes or until the crust is golden.
Stir together the dressing & drizzle or dip the wedges when you are ready the serve.
This YK DAILY tried and tested recipe is from Green Kitchen Stories