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You are here: Home / Recipes / Special Diets / Gluten Free / Green Pea Guacamole

Green Pea Guacamole

19/10/2015 by Gina Leave a Comment

This dish is lovely served either hot or cold … serve hot with meaty dishes like a roast or meatloaf, and cold it is delicious served as a dip, spread on sourdough with either labne or goats cheese, or served as an extra alongside Mexican or Asian dishes.

If planning to serve cold then make ahead and allow time in the fridge to cool completely.

Simple to make, and keeps well in the fridge for a few days.

RECIPE UPDATE:  April 2018

This week I served this Guacamole dusted with toasted coconut flakes, a sprinkle of red pepper flakes (or use chili flakes if you prefer), and lime wedges on the side … delicious!  Recipe has been updated to reflect this …

Peas, cream and butter in ™ bowl and …
… cooked for 7 minutes
Avocado, chilli or jalapeños, seasonings, lime zest and juice, and coriander leaves added …

… and pureed for 10 seconds
Scrape around bowl and repeat … serve straight away warm …
… or put aside in a container, place plastic wrap directly on top and place into the fridge to serve cold …

… as a dip …
… or a side to a meal … in this case it was Mexican!

 

Green Pea Guacamole
 
Save Print
Prep time
5 mins
Cook time
7 mins
Total time
12 mins
 

... or a side to a meal ... in this case it was Mexican!



This dish is lovely served either hot or cold … serve hot with meaty dishes like meatloaf, and cold it is delicious served as a dip, spread on bread with either labne or goats cheese, or served as an extra alongside Mexican or Asian dishes.

If serving cold, make ahead and allow time in the fridge to cool completely.

Simple to make, and keeps well in the fridge for a few days.
Author: Gina @ The Passionate Pantry
Serves: 600g
Ingredients
  • 300g frozen peas
  • 100g cream
  • 40g butter

  • 1 large avocado, flesh only
  • ½ red or green chilli, seeds included, or 1 tbls jalapeno peppers (from jar) – add more if you like the heat
  • 2 tsp sea salt flakes, or more to taste
  • freshly milled black pepper, to taste
  • 1 lime – zest and juice
  • coriander leaves – to taste

FOR SERVING

  • Toasted coconut flakes (or shredded if you don't have flakes)
  • Red pepper or chili flakes
  • Lime wedges
Instructions
  1. Place peas, cream and butter into TM bowl and cook 7 minutes / 100 / speed 2 / MC off
  2. Add the rest of the ingredients and puree 10 seconds/ speed 7
  3. Scrape around bowl, taste and adjust seasoning before pureeing for 10 seconds / speed 4
  4. Serve straight away, or if planning to serve cold, put into a container, place Glad Wrap directly on top of the guacamole to prevent condensation, and refrigerate until ready to serve
  5. Serve dusted with coconut flakes, red pepper or chili flakes, and lime wedges on the side
  6. Keeps well for a few days in the fridge
3.5.3208

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Filed Under: Gluten Free, Legumes, Lunch, Main Ingredients, Meals and Courses, Nibbles, Nut Free, Recipes, Sauces / Condiments, Special Diets, Spreads / Dips, Vegetarian

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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The Passionate Pantry

About Gina - The Passionate Pantry

www.thepassionatepantry.com.au

UPDATE JUNE 2022 Beautiful foodie friends ... I must come clean! After “missing in action” for some months, the guilt of not posting recipes has finally got to me. I always knew there would come a...
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Flourless Chocolate Olive Oil Cake … this is not Flourless Chocolate Olive Oil Cake … this is not a large cake (it’s baked in a 20cm round cake tin), but it is rich, dark and dense and a small slice is just perfect.

Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#bakedtreats
#feedingthefamily
#glutenfreebaking
#dairyfreebaking
#chocolateoliveoilcake
Marrakesh Carrots … this is a fabulous dish … Marrakesh Carrots … this is a fabulous dish … it is easy to make, and leftovers keep well in the fridge for up to three days.

I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

The dressing can be blended in a bowl if preferred, and the rest of the salad is prepared by hand so that I get plenty of texture.

This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#feedingthefamily
#marrakeshcarrots
#freshsaladsforhotdays
Honey Cake – this cake is delicious just on its Honey Cake – this cake is delicious just on its own and does not need icing, but I do try to minimise waste, so when I have little bits of leftover icing from other bakes (in this case Caramel Icing from a Sticky Date Cake I made a month ago, and White Chocolate Icing from the cupcakes I made last week) I put the leftovers into small containers in the freezer … then I can often combine two or three (in this case the two icings I mentioned) which will give me enough for what I need. So last night I took the two icings from the freezer and placed them in the fridge, then this morning I removed them from the fridge and put them on my bench to allow them to come to room temperature, they were then combined and used to dress this cake. It is such a great way to use us icing “scrapes”, and no-one else is the wiser 

Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/
https://www.thepassionatepantry.com.au/sticky-date-cake/

#thepassionatepantry
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#perthfoodblogger
#foodbloggerperth
#thermomix
#bakedtreats
#feedingthefamily
#honeycake 
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@savingscrapes
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To make things super easy for me, I decided to use up some chocolate leftovers from Christmas, so topped the cupcakes with a packet of mini Cherry Ripe’s (one of my favourite), and Nespresso Dark Chocolate tablets (they are super yummy too!) xo

Recipes for both can be found here:

https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/

Happy birthday dear Sam … love having you in our lives xo 

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#perthfoodblogger
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