In an effort to get ready for the fall event season, I have been browsing through food magazines looking for dessert ideas. I found some really great recipes and also a lot of interesting trends.
The first trend I noticed was the large number of recipes that included avocadoes. This was a little surprising because I never associated avocadoes with dessert. Whenever I use an avocado I am usually making a salad or some type of Mexican dish. However, I now know that avocadoes can be used to make desserts like cupcakes and muffins.
One recipe that really caught my attention was a carrot and zucchini cupcake filled with avocado cream. This recipe starts with two cups of gluten free cake flour, a half cup of shredded carrots, five tablespoons of organic honey, a half cup of diced zucchini, a half cup of water, a cup of coconut milk, and two medium sized eggs. Mix all the ingredients together in a large bowl, and then pour the batter into a greased cupcake pan. It takes 25 minutes for the cupcakes to bake in a 350 degree oven.
The recipe for the avocado cream starts with mashing up four fresh avocadoes in a bowl, and slowly pouring in a half cup of almond milk. Next add in three tablespoons of organic honey and a pinch of cinnamon. Keep mixing until the avocado mixture turns creamy.
After the cupcakes have finished baking, let them cool for fifteen minutes. Next take each cupcake and insert a hole in the top. Fill a small pastry bag with avocado cream, and pipe the cream into the cupcakes. You can top the cupcakes with a coconut or lime frosting.
I have not made this recipe yet, but from the photos in the magazine the cupcakes look really delicious. I plan on making this recipe soon because I am curious to find out what “avocado cream” taste like.
Another recipe that sounded really interesting was an avocado and lime faux-cheesecake. For this recipe, instead of using cream cheese you use avocadoes to make your filling. You start by putting seven peeled avocadoes in a blender along with a teaspoon of vanilla, one egg, seven tablespoons of organic honey, a teaspoon of nutmeg, and some lime zest. Keep blending until the mixture becomes smooth.
You can use a store-bought graham cracker crust or you can make your own crust using whole oats and honey. Pour the mixture into the crust and sprinkle a little nutmeg on top. It only takes about ten minutes for this dessert to bake in a 325 degree oven. I have no idea how this dessert would taste, because I cannot imagine avocado tasting sweet.
For a garnish you can use coconut, chopped pecans, or thin slices of lime.