Guest guest Posted May 23, 2006 Report Share Posted May 23, 2006 It's not raw, but it sounds interesting! I've got everything but the avocado. Avocado-Apple Yogurt with Flaxseed © Chef Umahro Cadogan The following recipe addresses the special diet considerations for: dairy-free; gluten-free; vegan; vegetarian; anti-cancer; inflammatory bowel diseases Using only apples, avocados, extra virgin olive oil, and unfiltered cider vinegar, one can make excellent dairyfree fruit yogurt. It is every bit as thick and creamy as real fruit yogurt, but contains no saturated animal fats, milk protein, or chemical residues. Remember to use organic goods. It is best to eat the yogurt immediately after preparing; it keeps no longer than 1 hour in the refrigerator in a covered container. The flaxseed-cinnamon mixture oxidizes quite quickly after being ground; it is best to make immediately before eating. The yogurt is by no means low-fat. However, it is an alternative to real yogurt for those who cannot tolerate dairy products because of allergies or lactose intolerance. 1 large firm cooking apple, such as Baldwin, Cortland, or Winesap 1 chilled ripe avocado, skin and pit removed 6-7 tbs extra virgin olive oil unfiltered cider vinegar 3 tbs flaxseed 1 stick of cinnamon Cooking Instructions 1) Remove seeds from apple. Keeping skin on, grate finely. 2) Combine the grated apple, chilled avocado, and extra virgin olive oil in a food processor and process until smooth and add cider vinegar to taste. 3) Grind flaxseed and cinnamon finely in a small electric coffemill or food processor. 4) Pour the yogurt into a bowl, sprinkle the flaxseed-cinnamon mixture on top, and serve immediately. Becky The Face Is Familiar, But I Can't Quite Remember My Name Quote Link to comment Share on other sites More sharing options...
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