DF: SF: V
Serves 2
1 cup rolled oats
1 small pear, cored and chopped
1 carrot, peeled and grated
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
pinch celtic salt
1 teaspoon vanilla extract
1 cup almond milk
1/4 cup walnuts or pecans
Coconut oil
Preheat oven to 180C and grease an oven proof bowl, small loaf tin or ramekins with coconut oil or butter. In a separate mixing bowl combine all ingredients and stir together. Pour into ramekin and bake in oven for 20 minutes. Allow to cool slightly before serving yoghurt.
