Chocolate Avocado Pudding

I love avocados, and sometimes, although not quite often, I enjoy eating dessert. Last summer, I came across a recipe for avocado pudding that I've modified to fit my dietary requirements.

It keeps in the refrigerator for a couple of days. You can change up the toppings. Sometimes I like to eat it with fruits or with crushed nuts.

Ingredients

• 2 avocados
• 1/4 cup almond milk or other milk
• 1/4cup of cocoa powder
• 1/3 cup agave nectar or maple syrup or honey
• optional: fruits for topping or chopped nuts 

Directions

Mix all in blender. Chill. Serve cold. You can top with almonds or fruits.

Baked oatmeal "muffins"

This is one of the first low-GI recipes that I made. You can freeze these muffins as well. 

Note: I use wheat-free oats in mine. Some celiac, gluten intolerant & wheat intolerant people can tolerate small amounts of oats, so please be careful when buying oats.

Baked oatmeal "muffins"

Ingredients

• 2 1/2 cups old fashioned rolled oats 
• 1 cup plain fat-free greek yogurt (For dairy-free, replace this by applesauce. If so, the batter may be a bit runnier.)
• 2 eggs
• 1/2 cup honey
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon lemon juice
• topping of choice: berries, apples and cinnamon, walnuts, etc. 

Directions

1. Preheat oven at 400 F.
2. If you want a smooth texture, similar to a muffin, place all the ingredients except the toppings in a blender or food processor and pulse until smooth. When done, pour in a bowl.
   
   For an "oatmeal"-like texture, mix all the dry ingredients in a bowl. Then incorporate the eggs, yogurt and honey, and mix until fully incorporated.
3. Save 1/2 cup of your topping. Add the rest of the topping to the batter and gently fold in. (Note: you can pick individual toppings for each muffin; if so just don't add them to the batter yet.)
4. Prepare a muffin tin with paper or silicone liners (silicone liners hold less batter than paper liners) or grease with cooking spray. Pour the batter in the tins. Divide the remaining 1/2 cup of toppings on top the muffins. Or, if you are making different flavors, this is where you would add them to the batter.
5. Bake for 20-25 minutes or until a toothpick comes out clean.