- serves 2 people
- preparation 10 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 1 green apple, roughly chopped
- 125 ml (½ cup) coconut cream
- 1 ½ cups baby spinach
- ¼ cup vanilla protein powder, optional
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 tbsp nut butter
- ½ cup ice cubes
Granola nut crumble
- 40 g (¼ cup) chopped almonds or nut mix
- 2 tbsp desiccated coconut
- 1 - 2 tsp rice malt syrup
- 2 tsp coconut oil, melted
Instructions
- For the granola nut crumble, preheat the oven to 170˚C. Place all the ingredients on a baking paper lined baking tray, toss to combine well, then spread out in a thin layer and bake for 5 minutes or until golden.
- For the smoothie, place all the ingredients in a blender along with 125 ml (½ cup) water and blitz until smooth.
- Pour the green smoothie into two bowls, top with the granola nut crumble and serve.
Photography by Adam Liaw.
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Cook’s Notes
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.
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