This smoothie bowl is like a cross between a carrot cake anda hummingbird cake – who says you can’t eat cake for breakfast?
- 250 g (9 oz/1 cup) natural yoghurt or 250 ml (8½ oz/1 cup) milk kefir
- 60 g (2 oz/½ cup) crushed ice
- 2 carrots, grated
- 160 g (2 oz/1 cup) pineapple cubes, frozen
- 1 peeled orange, chopped and frozen
- 1 peeled banana, frozen and roughly chopped
- 2 thin slices lemon (skin on)
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- ½ tsp finely grated fresh ginger
- pinch of nutmeg
- honey, to taste (optional)
- julienned carrot
- toasted walnuts
- toasted pepitas (pumpkin seeds)
- flaked coconut
- ground cinnamon
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Whiz the yoghurt or kefir with the ice, carrot, pineapple, orange, banana, lemon, vanilla extract, cinnamon, ginger and nutmeg in a high-speed blender or small food processor until smooth. Scrape down the inside of the blender or processor bowl if required. If the mixture isn’t moving well in the blender, add a tablespoon or two of water or kefir, being careful not to add too much liquid.
Taste the smoothie and, if necessary, add a drizzle of honey to adjust the sweetness to your liking.
Spoon the thick smoothie mixture immediately into two chilled bowls and top with the carrot, walnuts, pepitas and coconut, and sprinkle with cinnamon.
• To make dairy free, replace the yoghurt or milk kefir with a non-dairy alternative. To make vegan, also swap the honey for rice malt syrup, pure maple syrup or a couple of drops of liquid stevia.
This recipe is from Breakfast Bowls (Smith Street Books). Photography by Chris Middleton.