A better breakfast. This beauty I prefer to name dairy free yoghurt, although it’s the same as a smoothie. But somehow the taste and creaminess got me thinking of a full fat yoghurt; thanks to the avocado, almond butter and MTC-oil. The perfect blueberry yoghurt. Let it stand for approximately 10 minutes before you enjoy it. It becomes slightly thicker and more irresistible. I had it for breakfast with my all time favourite – avocado on gluten free carrot and oat bread. Together with some goat cheese, roasted pumpkin seeds and fried eggs. Breakfast for champs!
Don’t skip your breakfast darlings!
Dairy free blueberry yoghurt
1 small banana
0.5 dl frozen blueberries
Half an avocado (I used frozen avocado pieces)
0.5 tsp vanilla powder
2 tsp almond butter
2 tsp MTC-oil
0.75 dl almond milk
- Place all ingredients in a blender and mix on high speed for a couple of minutes until smooth and creamy.
- Pour into a glas and eat with gluten free muesli.
Hope you all have a lovely day!