Pretoria Dec 2021 / Jan 2022

Avo-licious
It’s not just us who thinks avos are the best things since (and on) sliced bread.
A few of our favourite foodies have included avo dishes in their latest cookbooks.
Waffles and cream. Low carb?
Really? In Vickie de Beer’s Low-
Carb Express we found this
recipe ... quick Waffles with
Avo and Raspberry Nice
Cream. It serves four so the
perfect family treat.
Make the nice cream first.
Simply combine 2 avocados, a
pinch of salt, the grated zest of
1 lemon, 125ml plain yoghurt,
300 g frozen raspberries and
45ml erythritol (or to taste) in
the bowl of a food processor
and process until smooth.
Spoon the mixture into a metal
or glass container and keep in
the freezer until needed. There
is no need for it to set, so you
can eat it immediately.
Then the waffles. You’ll need
100 g almond flour, 10 g
psyllium husks, 2.5ml vanilla
extract, 40 g erythritol, 60 g
butter, 2 eggs, 125ml milk and
extra melted butter for cooking.
Preheat an electric waffle iron
according to the instructions.
Combine all ingredients except
the melted butter in a food
processor and process until the
dough comes together.
Brush the waffle iron with the
melted butter and scoop two
to three tablespoons of the
mixture onto the waffle iron
and spread it with the back
of the spoon. Cook for five
minutes or until golden.
Serve the warm waffles topped
with generous scoops of the
nice (and it really is) cream.
Tips: Substitute the raspberries
with any other frozen berries,
such as strawberries or
blueberries. If you are omitting
dairy from your diet, use
coconut cream instead of
yoghurt. Penguin, R320
Compiled by: KYM ARGO
Dec 21 / Jan 22 Get It Magazine 25