Avocado and spinach mousse millefuile

As you can probably tell, I've gone a little spinach-crazy. It's not that I'm an uber fan, but that my boyfriend overdid it with the spinach purchases when I requested a few handfuls of different varieties for the Steemit Iron Chef contest run by @progressivechef. I didn't expect an entire grocery's worth!

Nonetheless, it means that I've had to force myself to use it and now my fridge and freezer are fully complete with various green dishes for those rainy days.

Ok, so I may not be a super spinach fan- BUT I am definitely a dessert fan, and millefuiles really do tickle my fancy so why not make a non-conventional savoury one?! Albeit the sweet one is still my desired preference, but as spinach millefuiles go, this is a pretty decent one.

I was a little too nervous to make a seed-only base for the pastry component of the mille-feuille so I added oat flour to the mix. I started by first soaking 150g linseeds overnight in enough water to keep them covered. The following morning, they should exhibit a jelly-like texture.

Incorporate 2 tbsp oat flour into the seeded gel and pour out very thinly onto a baking tray lined with greaseproof paper. Bake at 45C for 4 hours. I prefer to use a lower temperature and a longer cooking time with nuts and seeds in order to retain the stability of the unsaturated fats contained within them.

To make the mousse, blitz the flesh of 1 avocado, the juice of ½ a lime, a handful of raw baby spinach and some salt to taste.

Spoon a little of the mousse onto a shard of the oaty linseed base and continue this until there are 3 layers of mousse and seed base. The avocado will start to oxidise so to prevent the resulting discolouration, make the mousse just before you are ready to serve this dish. However, if the change in colour isn’t an issue then the mousse can be prepared earlier.