Just a pre-warning, this recipe requires ripe avocados, but not ones that are too ripe. You know the kind, the ones that are slightly soft but still firmish and about as hard to find as a pot of gold being guarded by a unicorn. I have however learnt a little avocado selecting trick. If you remove that little ‘stalk’ at the top of the avocado it gives you a window into what is hiding inside. Bright green flesh is too hard, brown/black is too ripe but a mellow green is just right…it’s like a Californian version of Goldilocks.

Lots of little ones like avocado, but it can be tricky to pick up and hold as a first finger food so using breadcrumbs helps little hands to grip on and allows them to indipendantly eat. Avocados can be hard to digest so these are a good food for mid mornings and lunch time, giving your baby tummy time to digest them properly. The benefits of avocados as a finger food is that they are very nutrient dense which means that a few bites go a long way. They are packed with healthy fats that help with brain and nervous system development too. They are also full of vitamins, contain iron and are even thought to be anti-inflammatory. If you want to freeze avocado slices simply ‘bath’ the slices in a mixture of water with a few drops of lemon juice then place on a piece of baking paper in the freezer. Once fully frozen you can store them in a freezer bag for up to one month.

These crispy avocado slices are inspired by a delicious meal that we had in Vancouver years ago. We ate in an amazing plant based restaurant that was housed in an incredible building. I remember having beetroot risotto, huge burgers and deep fried avocado fries. These are the family friendly version. I used panko breadcrumbs in this recipe but you could also use any type. They are really lovely and crispy and you could also add in any herbs that you like or serve with a squeeze of lime. They are delicious dipped in salsa or hummus and the mini foodie has loved sitting in the sunshine this weekend munching away on them. I hope they are a hit with you too

Ingredients (makes 10 slices)

1 ripe avocado (peeled and de stoned)

4 tbsp breadcrumbs

1 whisked egg

3 tbsp flour

1 tbsp oil

Method

Preheat the oven to 180C

Place the flour, egg and breadcrumbs into three separate bowls

Slice each half of the avocado into 5 slices

Coat each slice in flour, then egg, then breadcrumbs and then place onto a greased baking tray

Once all the slices are on the baking tray spray with a little oil to help them get extra crispy

Bake for approx 12-15 mins or until golden brown