The Sweet Lemons Of Life

Yes friends, my procrastination of my Marketing final has really inspired me and did stop at the Sweet Potato fries. As I said in my last post, Avocados are trendy! For real, they are! Go to Sunflower Market in Boulder,CO and you can get 3 for $1, ya buddy! Another thing that is super trendy and convenient is finding a Sous Chef. Meet my newly awesome Sous chef:

(Meg and I…GO BUFFS!)

Ok so I was Stumbling with my roomie the other day and we came across this recipe on “Live Laugh Eat.”

I couldn’t pass it up so I made this instead of learning about consumer decisions for my BCOR class because I’m pretty sure consumers would enjoy this more than taking a Marketing final…right?

All of the ingredients… not too many = super easy and YUM!

Dry ingredients… mix them up!

Wet Ingredients… Blend them up!

Combine wet and dry ingredients (adding avocado sounds weird but you can’t taste it and it makes the whole thing soooo much better and moist…that word is weird)

Fold in Blueberries 

Use the rest of the blueberries to make a legit design

You’re friends will appreciate you FOREVER and will owe you so many favors!

And then you can recruit them to help you out! (See description below)

My Sous Chef Megan… the best person 

This is so yummy, so easy, and healthy! Yay for everyone who loves tasty treats and healthy things…like me! 

Here is the recipe which I got off of www.livelaugheat.com :

This bread-cake is chock full of wholesome ingredients, making it perfect for breakfast, dessert or even an afternoon snack. The whole grain flour, flax seeds, and fruit make it high in fiber while the avocado, yogurt and banana give it a dense cake-like texture.

Ingredients

• 2 cups whole grain flour (I used 1/2 c each of oat flour, oat bran, spelt flour, and whole wheat pastry flour)
• 1/4 cup ground flax seeds
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 2 med-sized bananas
• 2 TBSP avocado
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup stevia baking blend (or sugar/honey/agave nectar)
• 1/2 cup plain nonfat yogurt
• 1 cup blueberries

Directions

Preheat oven to 325* F. In a large bowl, combine dry ingredients. Set aside 1/2 a banana and mash into small chunks with a fork. Blend together wet ingredients using a food processor, blender, or a whisk (whisk it well!) and then mix in the banana chunks. Add the wet ingredients into the dry ingredients until just incorporated. Fold in 3/4 cup of blueberries. Pour batter into a loaf pan and top with remaining blueberries. Bake for 45 minutes or when inserted toothpick comes out clean.

Notes

This bread-cake is very moist and therefore should be baked at a lower temperature for a longer period of time to ensure even baking. Depending on your oven, you may have to bake it at 300* F. I would consider using an additional 1/2 cup of flour to slightly decrease the moisture of the bread. The stevia worked well in this recipe. I could taste the stevia (slightly different from sugar), but it wasn’t obvious.

Substitutions

• oil or butter for avocado
• whole wheat pastry flour or all-purpose flour for the whole grain flours above
• sugar/agave/honey for stevia
• a ‘flax egg’ for the egg