Most all muffin, scone and cake recipes will work just as well using mashed avocado as a substitute for butter. When they are pureed, avocados take on the texture of softened butter, which makes them easy to incorporate into the batter.
It’s hard not to love using avocados since they are the ‘good kind of fat’. To work out how much avocado you need in a recipe, simply halve the amount of butter that is called for in the recipe. The calorie difference is huge. For example, 250 grams of butter contains 1750 calories (or more), where as 125 grams of avocado ‘butter’ only adds 200 calories.
Avocados have a mild, fresh, slightly sweet flavor which allows them to pair well with other ingredients. The combination of avocado, oatmeal, cinnamon, dates & walnuts give these scones a unique flavor that gets only better after a day or two.
A while back I noticed that you can buy frozen avocado chunks at the grocery store. They come in a 400 gram bag. What a great idea instead of having to buy them and wait until they ripen. Ready when you need them!
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- 3 cups oatmeal
- 1 cup flour
- 4 tsp baking powder
- 1 tsp soda
- 1 tsp cinnamon
- 1 tsp salt
- 201 grams fresh avocado, ripe, mashed (1)
- 1/2 cup brown sugar
- 1/3 cup olive oil
- 1 cup low-fat yogurt or sour milk
- 2 large eggs
- 170 grams dates, pitted & chopped
- 50 grams (1/2 cup) walnuts, chopped
Ingredients
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- Preheat oven to 375 F. Line baking sheet with parchment paper.
- In a medium bowl, combine oatmeal, flour, baking powder, baking soda, cinnamon & salt. In a large bowl, cream together oil, avocado & brown sugar; stir in yogurt & eggs. Add oat mixture to avocado mixture & stir until combine. Fold in dates & walnuts.
- Using a scoop, transfer the mixture onto lined baking sheet, spacing scones 2 inches apart. Bake 18-20 minutes or until golden brown. Transfer to wire racks to cool completely.