We’re addicted to our breakfast bowls and matcha lattes, so this recipe really helps us streamline things! Meet Kat Boden of Black. White. Vivid who we first came across through our own, fun #thechalkboardeats feed and knew we had to feature her vegan goodness here for you…
My name is Kati. I’m a German e-commerce expert by day, a traveler by passion and a foodie by accident. When I moved from Hong Kong to Cairo a year and a half year ago, I found myself in a country that didn’t even have one vegan restaurant and didn’t stock all kinds of soya yogurt in supermarkets. So I started learning to make my favorite vegan dishes from scratch. Now living in Istanbul, I love discovering new flavors, spices and cooking techniques but I’m also very passionate about including ingredients of countries that I have visited in the past. I’ve been to 60 countries so far and one of the most fascinating places I’ve travelled to is Japan. In Tokyo, I was introduced to matcha – not only in the form of tea but also in desserts and cakes. This is how my love for matcha started and I’m always excited when I create a new recipe with it – like this delicious matcha avocado pudding.
If you love matcha lattes and have a weakness for puddings, this matcha pudding recipe is for you. It’s simple yet visually striking and it’s even vegan, gluten-free and paleo… and it will change your breakfast routine.
Avocado is incredibly nutritious and gives the pudding its creamy, thick and decadent texture. Although avocados are rich in fat, they’re a nutrient superstar and can help to decreases the risk of obesity and diabetes. Matcha green tea powder is loaded with antioxidants, which are linked to fighting heart disease, cancer and viruses. Matcha is also a great morning energy booster or afternoon pick-me-up without the usual side effects of stimulants such as nervousness and hypertension.
You can serve the matcha pudding on its own along with fruit or make a parfait to get some crunch in. I recommend using a high quality matcha powder brand, as cheap matcha powders tend to taste very bitter. There is no need to use premium grade matcha for cooking, you can opt for a good culinary grade instead.
Matcha Avocado Pudding
Serves 2 for breakfast / 3 for dessert
For the matcha pudding:
1 ripe medium to large avocado
1 ripe medium banana
4 Tbsp coconut cream (or the creamy part of canned coconut milk)
2 tsp lemon juice
2 – 3 tsp matcha powder, to taste (use less if you are sensitive to caffeine)
Optional: 1 Tbsp sweetener of your choice (I used coconut syrup)
For the parfait:
½ cup oats
2 Tbsp pumpkin seeds
2 Tbsp sunflower seeds
½ large pear, washed, cored and cubed
1 kiwi, peeled and cubed
For the matcha pudding:
Place the banana, peeled avocado, coconut cream, sweetener, lemon juice and matcha powder in a blender and blend at low speed until smooth and creamy.
Serve immediately with fresh fruit like kiwis, mangoes or strawberries – or make a parfait.
To make a parfait:
Put a pan over medium heat and add oats and seeds. Toast for 1-2 minutes or until everything is lightly brown.
Line up 2-3 parfait glasses (or small glasses) and place toasted oats at the bottom. Add a layer of avocado pudding, then pears, then avocado pudding again and kiwis.
Top with some coconut cream and ½ teaspoon of toasted oats.