staringredient
Banana, honey
and oat smoothie bowl
with summer berries
Put 2 large chopped and
frozen bananas, ½ cup
milk, ¼ cup Greek-style
yoghurt, ½ cup rolled
oats and 1 Tbsp yellow
box honey in a blender.
Process until smooth.
Pour into a bowl. Scatter
with summer fruit (such
as mango and berries),
chia seeds, pepitas and
almonds and an extra
drizzle of honey. Serve
immediately. Serves 2.Spicy honey
and rosemary nuts
Preheat oven to 180°C. Line
an oven tray with baking paper.
Put 3 cups mixed raw nuts (try
pecans, walnuts, almonds, peanuts,
cashews and brazil nuts) in a large
bowl. Add ¼ cup manuka honey,
1 Tbsp extra virgin olive oil,
1 tsp finely chopped rosemary
leaves, 2 tsp sea-salt flakes and a
pinch cayenne pepper or smoked
paprika. Stir to coat nuts. Pour
nut mixture onto prepared tray
and spread out in a single layer.
Roast, stirring halfway through
cooking, for 20 minutes or until
nuts are golden. Set aside on
tray to cool completely. Serve or
store in an airtight container for
up to 3 days. Makes 3 cups.Need last-minute nibblies?
You’ll go nuts for these
moreish morsels!
82 BETTER HOMES AND GARDENS, FEBRUARY 2017 bhg.com.au