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 Avocado-Apple Yogurt with Flaxseed  
The following is one in an ongoing series of columns entitled Fabulous Functional Foods by . View all columns in series
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.
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 About The Author
Oscar Umahro Cadogan started working with food after suffering from serious GI dysbiosis and delayed allergic reactions to numerous foods for several years. At the brink of getting full-blown inflammatory bowel......moreOscar Cadogan
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