Post Punk Kitchen Forum

I bought some avocados and started thinking about how they might work in baking so I googled it and found this article:

http://thestir.cafemom.com/food_party/1 ... _Trick_Use


I was wondering if anyone has ever tried this.

I've had avocado cake before. It was good, but kind of weird because it did taste a little like avocado. i don't think it was in place of the oil. I'd probably still use some oil because she points out that avocado has a lot less fat than butter, so your baked goods are going to come out tasting a lot like baked goods that don't use fat.
I'm not sure I really understand how it would replace eggs. It has the fat, but that's it. I don't think avocado would help with leavening or binding.

Isa has a recipe for zucchini bread that uses avocado in the Forks Over Knives cookbook. I tested for her desserts chapter, and that zucchini bread was my favourite recipe in there. I guess it's a fat replacement, because there's no other oil. It's a great recipe and I would totally recommend it if you're looking for something tried and tested that uses avocado.

I really like Terry's avocado chocolate chip oatmeal cookies (on her blog). The avocado taste is faint--not unpleasant--and they're basically just really yummy cookies.

Someday I will try the avocado chocolate mouse offered at a local restaurant. Someday

I think I saw some breads that called for avocado in "The Allergen Free Baker Bakes Bread" or something, a vegan, gf, everything-free book. It raised my eyebrow.