Barley Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Creamy, lightly sweet, and kissed with warm spice, this guacamole is anything but ordinary. Ripe avocados get mashed to your preferred texture, then stirred together with fresh lime juice, a touch of pure maple syrup, ground cinnamon, and cumin for a flavor combination that sounds unexpected but tastes absolutely right. Instead of chips, the dip gets spooned right into crisp bell pepper strips and hollowed-out cucumber rounds, turning every bite into a tidy, crunchy little vessel. It's a smart, grain-free approach that sidesteps any worry about hidden gluten-containing grains that can sneak into packaged snack foods or store-bought dips. The whole thing comes together in one bowl with no cooking required, making it an effortless appetizer or snack that still feels a little fancy on a platter. A finishing fold of fresh cilantro and an optional hit of minced jalapeño keep the flavors bright and lively. Bring this to your next gathering and watch it disappear before anyone even thinks to ask what's in it.
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Learn more →Ingredients
4 servings
For the guacamole
- 3 ripe avocados
- 2 tbsp fresh lime juice
- 1 tsp pure maple syrup
- ½ tsp ground cinnamon
- ¼ tsp ground cumin
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
- 1 small jalapeño, seeded and finely minced (optional)
- 2 tbsp fresh cilantro, finely chopped
For the veggie cups
- 3 medium bell peppers (any color), cut into 1 ½-inch wide strips or rings to form cups
- 1 large english cucumber, cut into 1-inch thick rounds
Instructions
- 1
Cut the bell peppers into 1½-inch wide strips or rings, trimming the bottoms flat if needed so they sit upright. Cut the cucumber into 1-inch thick rounds and use a small spoon to scoop a shallow well in the center of each round, leaving the base intact. Arrange all the veggie cups on a serving platter.
- 2
Place the avocado flesh in a medium mixing bowl and mash with a fork to your preferred texture — chunky or smooth.
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