Smashed avocado oatcakes with orange, onion and cumin

Late last Thursday morning I had kind of missed breakfast but it wasn't yet lunchtime. Upon opening the fridge I was greeted with a bowlful of oranges, a salad tray of red onions and a forlorn looking avocado in need of using up...

I'm not typically a huge fan of avocado on its own as the primary ingredient in my meal but there's always room to change and after seeing a number of delicious looking 'smashed avocado' recipes around the blogosphere and most recently here on Kathy's blog with it's bright colours, temptation struck and I decided to give it a go myself!

This wasn't going to be a long prep or cook time as 10 minutes was all I had... and I was hungry! So I literally sliced up and onion pretty thinly dusted it in cumin and panfried it for five minutes whilst prepping the remainder… The result?  One super simple and super tasty breakfast. I may well be an avocado convert!! P.s I admit my oat cakes were not homemade... I like these Nairns ones for a quick cracker fix.  You could use other crackers or toast for the base if you preferred.

The cumin paired so well with both the flavours of the onion and the refreshing zing of the orange slices, I'd encourage you to use it but of course feel free to swap in any spices if you prefer or you donlt have cumin to hand. I use both ground cumin and cumin seeds so they could be toasted off with the onion. 

I ate an oatcake followed by orange wedge, followed by oat cake.... the orange was amazingly refreshing and also great palate cleanser between mouthfuls of avocado.

Recipe: Smashed avocado oatcakes with orange, onion and cumin

Serves 1

Ingredients:

1 avocado
1 small red onion
A splash of olive oil
1/4 teaspoon ground cumin and 1/2 teaspoon cumin seeds
1 orange- peeled and segmented
Salt and pepper to taste
Oat cakes (or other 'base') to serve
Method:

Slice the onion very finely and lightly pan fry with a little oilve oil and the cumin until soft, approx. five minutes.

Meanwhile prepare the avocado and orange by lightly mashing the avocado so that it is still quite chunky and use one  of the orange segments squeezed over it. And a little salt and pepper to taste.

Using oat crackers (or rice crackers or toast if you prefer) spoon dollops of the avocado mix onto the crackers and top with the panfried onion slices. Decorate the plate with the orange wedges.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.