Description
A healthy, delicious and filling breakfast with all the flavours of a traditional carrot cake. Yum!
Serves: 4
Difficulty: easy
Preparation time: 15 minutes
Cooking time: 15 minutes
Carrot Cake Smoothie Bowl
500 g baby carrots, cooked
4 (240 g) carrot muffins, diced
zest and juice of 2 oranges
1 ½ C (375 ml) plain yoghurt
12 dates, pitted
½ tsp (2.5 ml) ground cinnamon
½ tsp (2.5 ml) ground ginger
2 tsp (10 ml) vanilla essence
2 (300 g) medium bananas
1 can (400 ml) coconut milk
honey, to sweeten (optional)
To Serve
2 dragon fruits or kiwis
100 g walnuts, toasted and chopped
½ C (125 ml / 100 g) raspberries
½ C (125 ml / 100 g) coconut flakes, toasted
2 Tbsp (30 ml) chia seeds
fresh mint leaves, to garnish (optional)
A healthy, delicious and filling breakfast with all the flavours of a traditional carrot cake. Yum!
Ingredients
Carrot Cake Smoothie Bowl
500 g baby carrots, cooked
4 (240 g) carrot muffins, diced
zest and juice of 2 oranges
1 ½ C (375 ml) plain yoghurt
12 dates, pitted
½ tsp (2.5 ml) ground cinnamon
½ tsp (2.5 ml) ground ginger
2 tsp (10 ml) vanilla essence
2 (300 g) medium bananas
1 can (400 ml) coconut milk
honey, to sweeten (optional)
Instructions
Carrot Cake Smoothie Bowl
Place the cooked baby carrots, half of the muffins, the orange zest, orange juice, yoghurt, dates, cinnamon, ginger, vanilla, bananas and coconut milk in a food processor and blend until smooth. Sweeten with honey (optional).
To Serve
Divide the mixture between 4 serving bowls. Use a melon baller to make dragon fruit or kiwi balls. Scatter over the smoothie bowls. Arrange the remaining diced muffins, walnuts, raspberries, coconut flakes and chia seeds on top. Garnish with mint (optional).
Notes
Tip: To toast walnuts easily, bake in a preheated oven at 170 °C for 8-10 minutes, until lightly toasted.
