This recipe is one of six recipes I’ve posted this week inspired by Mexico, and it’s incredible flavours. This recipe is a twist on a Gordita. I’ve made it bite sized and perfectly fresh for summer with an incredible Peach Salsa.
1 cup brown rice flour, spelt or buckwheat flour
1/2 cup almond milk
1/2 cup water
2 tbs melted coconut oil + extra for cooking
4 ripe peaches
3 ripe avocado
1/4 red chilli
handful of coriander
salt & pepper to taste
1 teaspoon chilli flakes
Beat the eggs in a bowl and slowly whisk them into a larger bowl with the flour. Add in the almond milk, water and coconut oil.
Place a saute pan over medium/high heat, add the coconut oil. Once melted and piping hot pour a small amount (about a tablespoon) of batter in the hot pan to form small disks, about two tablespoons. Flip when the batter begin to bubble and the underside is golden. Continue to do this with the remainder of the mixture.
Meanwhile make the simple guac by mashing two avocados and adding lime juice and chilli flakes.
For the peach salsa chop the peach and one avocado into small pieces, the chilli into even smaller pieces and mince the coriander.
To compile add the guacamole onto the mini gordita and top with the salsa. Enjoy!