NEWS IN A NUTSHELL
Almond Flour Arepas with Black Beans, Guacamole, & Radishes (Gluten-Free) Cooking Time: 46 minutes Difficulty: Easy Serves: Up to 4
Ingredients • 1 cup Blue Diamond Almond Flour • ¼ teaspoon salt • ¼ teaspoon baking soda • 1 egg white • 1 tablespoon olive oil • 1 teaspoon lime juice • ½ cup prepared guacamole • ¾ cup canned black beans, drained and rinsed • 2 thinly sliced radishes • Crumbled queso fresco, optional
Directions 1. S tir the first 6 ingredients in a bowl to form a dough. Divide into 4 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 5-inch circle. Place tostada, still in plastic, in the refrigerator. Repeat with remaining dough. Chill tostadas 30 minutes. 2. 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. Invert into pan, and peel away top sheet of plastic. Cook 45 seconds per side or until set and beginning to brown. Transfer to a wire rack to cool. Continue with remaining tostadas, lightly spraying the pan with cooking spray between each one. 3. Top each tostada with 2 tablespoons guacamole and 3 tablespoons black beans. Top evenly with sliced radish and top with queso fresco, if desired.
2 0
A L M O N D F A C T S
Made with FlippingBook - Online Brochure Maker