Women’s Fitness Australia — May 2017

cup crushed ice

2 peeled bananas, frozen and

roughly chopped

cup carob powder

1 tbs chia seeds (optional)

cup unsweetened almond milk

honey, to taste

CARAMELISED ALMONDS

AND HONEY

cup flaked almonds

1 tbs sesame seeds

1 tbs honey

TO SERVE

chopped banana

edible flowers

bee pollen

honey (optional)

1 To make the caramelised almonds

and honey, heat the almonds and

sesame seeds in a small frying pan

over medium heat. Cook for 2-3

minutes or until golden. Add the

honey and cook for a further 2-3

minutes, stirring the pan constantly,

until the mixture is well coated and

the honey starts to darken slightly

in colour. Spread onto a baking-

paper-lined tray and set aside to

cool. Break into pieces.

2 Whiz the ice, banana, carob

powder, chia seeds (if using) and

almond milk 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

almond milk, being careful not

to add too much liquid.

3 Taste the smoothie and add

a drizzle of honey to adjust

the sweetness to your liking.

4 Spoon the smoothie mixture

immediately into two chilled

bowls and top with banana, the

caramelised almonds, flowers and

a sprinkling of bee pollen. If you

like, finish with a drizzle of honey.

cup natural yoghurt
or milk kefir
cup crushed ice
2 peeled bananas, frozen
and roughly chopped
2 peaches, nectarines or
plums, stones removed
1 tbs chia seeds (optional)
honey or pure maple
syrup, to taste

TO SERVE
thinly sliced stone fruit
pitted cherries
flaked almonds
edible flowers

1 Whiz the yoghurt or
kefir with the ice, fruit and
chia seeds (if using) 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.

2 Taste the smoothie and

add a drizzle of honey or

maple syrup to adjust the

sweetness to your liking.

3 Spoon the thick smoothie

mixture immediately into

two chilled bowls and

top with the stone fruit,

cherries, almonds and

flowers, and serve.

CAROB & ALMOND

BROWNIE SMOOTHIE BOWL

MAKES 2 V DF GF^

SUMMER STONE FRUIT

SMOOTHIE BOWL
MAKES 2 V GF^

These recipes have

been extracted

from Breakfast

Bowls by Caroline

Griffiths (Smith

Street Books,

$29.99).

To make this dairy

free, replace the

yoghurt and/or milk

kefir with a non-

dairy alternative

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