This is a recipe for the chocolate addicts, the bakers, the health-conscious eaters, the avocado lovers, and my non-gluten-eating friends. Despite the fact that I called these avocado brownies, these are regular brownies, that taste amazing. They’re not green, and the gluten-free aspect doesn’t change the texture or the taste of them. I know sometimes gluten-free baking results in a weird taste or texture you might not be used to, or like. I can assure you. These brownies are yummy!
Confession: I couldn’t wait for mine to cool before devouring…so it didn’t come too nicely out of the pan. (Note the giant holes.) It still tasted the great! 🙂
Making a perfect guacamole is a really useful (and tasty) skill to have. This delicious Mexican dip is a healthy snack, a good appetizer, and a perfect addition to a pot luck or barbeque menu. This is one of the first dips I taught myself to make, because it’s one of my favourites. It’s one of everyone’s favourites!
I’ve gotten so many compliments on my guac over the years. It is time I share my secret. (Not too much of a secret…it’s pretty simple, actually.)
A few important guacamole rules I live by:
1. RIPE AVOCADOS
2. NO GARLIC
3. USE CILANTRO
4. SAVE THE PITS
Your avocados have got to be ripe for maximum sweet, creamy, delicious avocado flavour and mashing potential. You can tell an avocado is ripe when its skin has darkened and it is soft when you squeeze it.
Here are some videos I found on youtube that might help if you have avocado problems:
Despite popular belief, authentic Mexican guacamole doesn’t include garlic. When people ask me why my guac tastes different from theirs…it’s usually the garlic. So, save your garlic for something else!
Cilantro is a key ingredient in a good guacamole. Cilantro and lime are like a Mexican flavour-match made in Mexican flavour heaven.
A common problem when using avocado is that the avocado will start turning brown. This browning occurs once the avocado flesh is exposed to the oxygen in the air. (Same thing that happens with apples.) Although slightly brown avocado is still safe to eat…it’s not very nice to look at. There are few things I do to keep my guac super green, and so far, it’s been working amazingly!
1. Lemon/lime juice slows down the browning process and is already one of the ingredients
2. Save the pits and put them back into your bowl of guacamole after you’ve made it. Food specialists claim that keeping the pit in the avocado also slows browning. It works for me!
3. If I need to store my guacamole, I use plastic wrap pressed right up onto the dip itself. Make sure there are no air bubbles. This way your guac comes in contact with as little air as possible. Refrigerate.
Ingredients: I’ve made this so many times that I don’t measure my ingredients anymore. Your main ingredient is the avocado, all the other ingredients can be used to taste. Add ingredients bit by bit and taste as you go! TIP: don’t over-do the onion…may result in lethal onion breath burn.
2 ripe avocados
1/2 jalapeno pepper (or to taste)
Approx. a quarter of a red onion, not too much!
Fresh cilantro about 5-6 sprigs (wash and trim ends)
Juice of 1 lime (Can substitute with lemon juice. But lemons are bigger, you may not need to juice the entire thing.)
Sea salt and ground black pepper to taste
1 tomato, remove all the seeds, diced (optional, I don’t always add tomatoes)
1. Cut avocados in half. Remove pits and save for later. Scoop out all the avocado flesh into a bowl.
2. Finely chop red onion, cilantro, and jalapeno. I use a food processor. The processor will make sort of a paste-like mixture and your dip will be smoother. For a more chunky guac, chop with a knife. If you’re not a fan of spiciness, you can remove the jalapeno seeds. Jalapeno peppers aren’t generally too hot. I usually use half a pepper and leave the seeds in. Transfer chopped mix into the bowl with the avocado.
3. Add lime juice, salt, and pepper.
4. Mash, mash, mash, mash, mash. You avocados should be ripe enough to mash in the bowl with a fork. Continue mashing and mixing until everything is smooth and well mixed together. You can mash more or less depending on whether you like a smoother or chunkier dip.
5. Add in your chopped, deseeded tomatoes before serving. The seeds are removed to get ride of the excess water/juices. Without removing all the innards of the tomato, the juices will leak out and your guacamole will end up being really watery. If I’m bringing my guac to a friend’s, I always play it safe and keep the tomatoes on the side. Mix them in right before eating. That way you avoid watery pools forming. (I don’t have tomatoes in my photos because I didn’t add any this time around.)
6. To prevent browning, stick the pits back into the dip and lay plastic wrap right onto the top of the guacamole (no air bubbles.) Refrigerate if not serving right away.