Description
Crispy on the outside and creamy on the inside, these oven-baked avocado wedges feature a flavorful almond flour and cornmeal coating. Perfect as an appetizer, snack, or party favorite.
Ingredients
3 large avocados, ripe but still slightly firm
Chipotle-style vegan dipping sauce, optional
1/2 cup fine almond flour
1/2 cup finely ground cornmeal
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 cup gluten-free flour or all-purpose flour
1/2 to 1 cup non-dairy milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
Instructions
1. Preheat the oven to 475°F and line a baking sheet with parchment paper or lightly grease it.
2. Combine almond flour, cornmeal, paprika, and salt in a bowl.
3. Whisk flour, garlic powder, salt, and non-dairy milk until thick.
4. Slice avocados into wedges.
5. Dip wedges into wet batter.
6. Coat thoroughly in dry mixture.
7. Place on baking sheet and repeat with remaining wedges.
8. Bake for 10 minutes, flip, and bake 5–7 minutes more.
9. Serve immediately with dipping sauce if desired.
Notes
Use ripe but slightly firm avocados.
Serve immediately for best texture.
Pair with chipotle-style dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizers & Snacks
- Method: Oven-Baked
- Cuisine: Tex-Mex