Baked Avocado Wedges with Sriracha Ranch
Crunchy on the outside. Creamy avocado on the inside. Dipped in a spicy ranch sauce. Is there anything better?
- Heart Hemp Ranch
- Sriracha (I like Ninja Squirrel Sriracha)
- 1 cup vegetable broth
- 1 1/2 cups flour of choice (I like quinoa or garbanzo)
- 1 1/2 cups breadcrumbs (I use panko, gluten free is just fine also)
- Several shakes of your favorite seasoning blend (I used Everything But The Bagel from Trader Joe's)
- 4 nearly ripe avocados
Preheat your oven to 400 - degrees F (convection if you have it.)
Line a baking sheet with parchment paper.
Make the Hemp Heart Ranch and add sriracha to taste. Place in fridge to chill.
In one larger bowl, whisk the flour with the broth until you make a batter. In another smaller bowl, add the breadcrumbs. Mix your seasoning in to the bread crumbs.
Cut the avocado in half, length-wise, take the pit out by wacking the blade of a chef's knife (or other heavy knife) into the pit, twist and pull out. Using a spoon, scoop out the avocado flesh from the peel and place on a cutting board. Length-wise again, cut the avocado into three even wedges.
Carefully dip the wedge into the batter then into the bread crumbs. Shake off any excess crumbs and place on to the parchment lined baking pan. Repeat until you get through all of the avocado slices.
Bake for 20-25 minutes, until they just barely begin to turn brown.