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Gluten Free Baked Avocado with Cornflake Crust (Jacqui Farrugia)
Monday 16 September 2013
Gluten Free Baked Avocado with Cornflake Crust (Jacqui Farrugia)

Avocado is lovely in salads, sandwiches, in dips like Guacamole, in pasta sauces and even in sweet dishes! It is a healthy food and high in fat, but the type of fat that provides research-based health benefits.  This is yet another way to eat Avocado ... baked as wedges. These wedges are really delicious, sooo crispy but yet when you bite into it, the avocado flesh tastes so smooth, that it is almost like cheese oozing in your mouth!

You gotta try these!  They are very simple to make and they make lovely appetizers too! Or just go ahead and treat yourself to some!

I made these with Gluten Free Cornflakes.  For non Celiacs, you can use breadcrumbs.

This is what you will need!

  • 1/4 cup gluten free flour
  • 1 tsp salt
  • 1/2 tsp chilli flakes
  • 1/2 tsp garlic pepper
  • 2 large eggs, beaten
  • 1 1/4 cups gluten free crushed cornflakes
  • 1/4 cup grated Latteria Soresina Parmesan
  • 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Any Ranch or French Dressing to serve

Preheat oven to 200 Degrees C.

Mix the crushed cornflakes with the chilli, the other seasoning, the grated parmesan and set aside.

Coat avocado slices gently in the flour, then in the beaten eggs, and followed by the cornflake mix. Spread on a cooling rack that has been sprayed with non-stick spray, and then place the rack on a baking sheet.  Spray the top of the wedges with olive oil and bake for about 20 minutes or until they are golden brown.

Serve with the Dressing.

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