Prepare the pit: Starting with the avocado pit, wash it thoroughly to remove any remaining flesh. Then peel the skin, which can be quite tough, and break it into smaller pieces (preferably with a kitchen knife or hammer).
Cooking: If you want the pit to be easier to process, boil it in water for about 10-15 minutes. You can do this to soften its texture before further processing.
Blending: Once cooked, the avocado pit should be blended into a fine powder using a high-powered blender, adding a little water to achieve a smooth consistency. If you prefer, you can also add some spices such as cinnamon or ginger, depending on how you intend to use the pit.
Storage: The avocado seed, once powdered, can be stored in an airtight jar in a dry place for several weeks. This way, you’ll always have it on hand!
Serving and storage tips:
I served this dish for a potluck, and friends couldn’t stop eating it
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