NEWS IN A NUTSHELL
Almond Flour Arepas with Black Beans, Guacamole & Radishes Time: 60 minutes Difficulty: Easy Servings: 4
Ingredients • 1 cup Blue Diamond® Almond Flour • ¼ teaspoon salt • ¼ teaspoon baking soda • 1 egg white • 1 tablespoons olive oil • 1 teaspoon lime juice • ½ cup prepared guacamole • ¾ cup canned black beans, drained and rinsed • 2 radishes, thinly sliced • Crumbled queso fresco, optional
Directions 1. Stir the first six ingredients in a bowl to form a dough. Divide into four equal portions. Working with one portion at a time, roll into a ball and place on a sheet of plastic wrap. Top with a second sheet. Roll or press into a five-inch circle. 2. Place tostada, still in plastic, in the refrigerator. Repeat with remaining dough. Chill tostadas, 30 minutes. 3. Heat a non-stick skillet lightly sprayed with cooking spray over medium heat. Working with one tostada at a time, peel off top layer of plastic. 4. Invert into pan, and peel away top sheet of plastic. Cook 45 seconds per side or until set and beginning to brown. 5. Transfer to a wire rack to cool. Continue with remaining tostadas, lightly spraying the pan with cooking spray between each one. 6. Top each tostada with 2 tablespoons guacamole and 3 tablespoons black beans. Top evenly with sliced radish and top with queso fresco, if desired.
18
ALMOND FACTS
Made with FlippingBook - Online Brochure Maker