Easy Avocados Research Paper

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Easy Avocado Pudding
Phase 1
Serves 4/ Prep time: 10 minutes
Lime juice adds a fresh citrus tang to this pudding and ensures that the avocados do not oxidize into an unpleasant brownish color. You can adjust the amount of stevia used in the recipe because the finished pudding is not overly sweet. Make sure your avocados are very ripe before blending them or the texture of the dish will be grainy rather than velvety.

4 avocados, peeled and pitted
¾ cup freshly squeezed lime juice
2 teaspoons granulated stevia
1 teaspoon pure vanilla extract
⅛ teaspoon sea salt

Place the avocados, lime juice, stevia, vanilla, and sea salt in a food processor and purée until very smooth and creamy.
Scoop the pudding into serving dishes and serve.

Phase 2 Tip: Serve topped with …show more content…
The cookie is melt in your mouth tender and the toasty sesame seed coating delectable. Don’t be surprised if you find yourself sweeping up any fallen sesame seeds from sweaters or tabletops in order to eat every last one.

1¼ cups almond flour
¼ cup granulated stevia
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup tahini
1 tablespoon melted coconut oil
2 teaspoons pure vanilla extract
½ cup sesame seeds

Preheat the oven to 350°F.
Line a baking sheet with parchment and set aside.
In a large bowl, stir together the almond flour, stevia, baking soda, and salt until well mixed.
In a small bowl, stir together the tahini, coconut oil and vanilla.
Stir the tahini mixture into the almond mixture until blended.
Place the sesame seeds in a bowl and set beside the cookie batter.
Form the dough into 1-inch balls and then roll them in the sesame seeds.
Place the cookies on the baking sheet and flatten them out slightly.
Bake the cookies until they are light brown, about 10 minutes.
Cool the cookies and store them for up to 1 week in the refrigerator or up to 1 month in the freezer.

Almond Cake
Phase

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