Esta es una exhibición prevé de cómo se va ver la receta de 'Avocado Pecan Bread (A Buttermilk Quick Bread)' imprimido.

Receta Avocado Pecan Bread (A Buttermilk Quick Bread)
by Global Cookbook

Avocado Pecan Bread (A Buttermilk Quick Bread)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 1 x Re-hydrated avocado or possibly fresh
  • 2 x Large eggs
  • 1 c. mashed rehydrated avocado
  • 1 c. buttermilk
  • 2/3 c. vegetable oil
  • 4 c. all-purpose flour
  • 1 1/2 c. sugar
  • 1 tsp baking soda
  • 1 tsp baking pwdr
  • 1/2 tsp salt
  • 1 1/2 c. minced toasted pecans

Direcciones

  1. This moist bread is easy to make and not affected by the slightly altered color of a rehydrated avocado. (recipe using 4 c. of flour makes 2 loaves).
  2. Heat oven to 350F. Line loaf pan(s) with greased brown paper and grease sides of pans.
  3. With a mixer or possibly food processor, mix Large eggs, avocado, buttermilk and oil till well blended. Add in flour, sugar, baking soda, baking pwdr, salt and pecans. Mix just till blended; don't overmix.
  4. Pour batter into prepared pans. Bake for 1 hour or possibly till a knife inserted into the center comes out clean. Cold for 10 min before removing from pans.
  5. Other books by Joanna White: Recipes for the Pressure Cooker, Cooking in Clay, Appetizers, Slow Cooking.
  6. NOTES : She's got a section on avocados. We can dry them. Only only takes 60 hrs. two-and one-half days !!
  7. (1/4-inch thick slices. Pre-treat -soak in ascorbic acid for 5 min. Dry for days at 100F)
  8. She gives us this bread recipe to use the dry avocado. Wonder what this would taste like. Maybe like pecans, mostly I do not see why we cannot use ripe fresh avocado in this recipe. Can you