It’s time for layered clothing and for layered dessert!
You can eat each layer separately, but why when it’s tastier this way!
This dessert / breakfast was created quite by accident. I wanted to add “something” to my oatmeal with milk kefir for extra flavor. I remembered that I had a ripe avocado and few pieces of roasted squash from the day before. The amount of these ingredients is enough for 2 to 3 portions, depending on the size of the portion.
And how I combined the layers, let’s start from the bottom:
Gluten free oatmeal with milk kefir
First make the base. I used 200 ml of milk kefir and 6 tablespoons of gluten free oatmeal. I like to add various spices, fruit, honey or peanut spread, but since the avocado pudding will have all the flavors, I didn’t want to overdo it, so the base for this dessert is just a combination of gluten-free flakes and milk kefir.
Pumpkin or squash puree
You don’t need a whole pumpkin for this dessert, because one slice is enough for one serving. Planning is everything, so if you’re making a dish with pumpkin or squash, leave a few slices for this dessert. Both boiled and baked squash will do good. The only thing that matters is that you mash the pieces of pumpkin well or put them in a blender to get a creamy texture. For this dessert, I didn’t add any spices to the puree because there are some in the avocado pudding, but I like to add pumpkin pie spice mix to the pumpkin puree – cinnamon, nutmeg, ginger, cloves.
Avocado pudding:
Creamy, fragrant and wonderful and a dessert in itself!
You will need:
- 1 ripe avocado
- 25 g of raw cocoa
- 50 ml of milk kefir
- 2 tablespoons of honey
- 1/3 teaspoon of cinnamon
- top of a teaspoon of ginger powder
In a glass or bowl, add oats with kefir, then pumpkin puree, pudding and if you like crunch, add crocant.
Enjoy the flavors!
