Ingredients:
(for 4 people) A B V Gf Ef
2 ripe avocados
1 organic navel orange
1 pinch of cinnamon
4 tsp. of agave syrup
8 Tbsp. of gluten-free rolled oats
4 Tbsp. of unsweetened coconut cream
1 small piece of butter
4 tsp. of organic brown sugar
Melt the butter in a non-stick frying pan, add the sugar, the gluten-free oats and toast this mix until golden brown, stirring constantly, about 7 to 10 minutes.
Divide half of this toasted mix among 4 small serving glasses and set aside the rest.
Grate half the rind of the orange into a mixing bowl and add the juice of half orange.
Cut the avocados in half, discard the pit and mash the pulp with a fork. Stir it together with the cinnamon, the agave syrup, the coconut cream, the orange rind and the juice until you obtain a smooth cream. Layer the cream on top of the toasted oats in the serving glasses, top with the remaining toasted oats and refrigerate for no longer than two hours before serving, otherwise the crunchy oats will become soggy.