Recipe: Breakfast Pudding/Topping

Gluten-free, dairy-free, nut-free

INGREDIENTS:

  • 1 medium ripe avocado, washed, peeled and cut in half with pit removed
  • 2-3 ripe bananas, peeled
  • ½ cup apple juice
  • ½ Tbsp unsweetened cocoa powder or carob powder
  • 1 tsp cinnamon powder, to taste
  • Dried coconut for topping (optional)

PREPARATION:

Remove flesh from avocado. Cut in chunks to fit the blender. Add apple juice and cut bananas and puree on medium until smooth. Add cocoa or carob powder and cinnamon and blend again.

Depending on the size of avocado and bananas, more apple juice may be needed if mixture is too thick, or more cocoa/carob powder if too thin. The thinner mixture can be poured over fruit or frozen desserts. A thicker mixture can be eaten as a pudding, topped with coconut, or used as a spread on a muffin.

Recipe submitted by Ellen Sue Spicer-Jacobson, from her book The Whole Foods Experience. Connect with her at Menupause.info. August 2015.


Find more Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s