Recipe: Breakfast Pudding/Topping

Gluten-free, dairy-free, nut-free


  • 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)


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 August 2015.

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