When we lived in San Francisco, we would order take out from a Venezuelan restaurant weekly. We miss their arepas and cannot find an easy option here is Austin, Texas.

Cook with me here 

 

Where did Arepas originate? Children in Venezuela and Colombia love them!

 

Why are avocados apart of this dish? They are 15 different types of avocados and they are all different shapes and size! They are a so called “good fat.” Here are other avocado recipes that you wouldn’t normally think to add avocado.

 

 

Recipe:

Makes 8

 

1 1/2 cups Good Karma Flaxmilk or non dairy milk

1 teaspoon salt

1 jumbo avocado, peeled and pitted

Approximately 4 tablespoons butter, melted, plus 2 Tablespoons (vegan butter ok)

* 2 cups masa flour (or 1/2 cup tapioca flour, 1 cup almond flour, and 1/2 cup teff flour)

1/4 cup pine nuts, ground in food processor

 

Add milk, salt, avocado, and 4 tablespoons of butter to a mixing bowl and whisk until creamy. Add flour and nuts. Hand mix until well combined.

Divide the dough into eight balls. Form each ball into a hockey puck shape approximately 3 inches in diameter.

Melt 2 tablespoons butter in a non-stick skillet over medium heat. Add arepas to the pan 2 inches apart. Let the arepas cook for about 5 to 6 minutes on each side until they are golden brown. Remove from pan. Repeat with remaining batter and add more butter to pan, if necessary, to cook remaining arepas. Adjust/ lower heat if batter begins to burn.

Using a spatula remove the arepas. Allow to cool a bit. Serve warm.

 

*What is the difference between Masa and Corn flour?

Corn flour is ground up dried corn. Masa is the same ground up dried corn soaked alkaline agent, such as Calcium Hydroxide. Masa is the better choice for taste and nutrition.