By Sara Matthews
80g of shredded coconut
3tbsp of aquafaba (the juice from a can of chickpeas)
1tsp of gluten-free mustard (I used Dijon)
1tsp of maple syrup
1tsp of smoked paprika
1/2tsp of ground chilli powder or dried chilli flakes
salt and pepper
zest and juice of 1/2 a lime
3tbsp of aquafaba
2tsp of gluten-free mustard (I used Dijon)
a pinch of salt
2tbsp of apple cider vinegar
250ml of rapeseed oil
1tbsp of extra virgin rapeseed oil or extra virgin olive oil
For the avocado wedges
Pre-heat the oven to 200°C.
Line a baking tray with parchment.
Cut the avocados in half and carefully remove the stone and the skin. Cut each half lengthways into 4-6 wedges. Place in a bowl and cover with the lime juice and turn, making sure to coat the wedges.
In another bowl add the aquafaba, maple syrup, mustard, spices, salt and pepper and whisk to combine and until smooth.
On a plate, place the coconut shreds and lime zest.
Taking one piece of avocado at a time, dip in and coat in the aquafaba mix then roll in the coconut, making sure to coat the avocado slice, then place on the prepared baking sheet. Repeat with all the wedges.
Bake in the oven for 8 minutes until the coating starts to colour golden.
Remove and serve hot or cold with my mayo
For the vegan mayo
With a stick blender, blitz all the ingredients until the mixture resembles a mayonnaise.
This should take about two minutes. Decant the mixture into a glass jar and store in the fridge for up to 10 days. Use as a base and flavour with herbs
Recipe published in Feast, issue 13.