Green Mamba Spinach Smoothie
A delicious vegan power smoothie packed with green fruit and veggies and topped off with a coconut crumble for some added crunch.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 20 mins
½ C (125 ml/62 g) cake flour
¼ C (60 ml/50 g) brown sugar
3 Tbsp (45 ml/38 g) coconut oil
¼ C (60 ml/20 g) desiccated coconut
¼ C (60 ml/30 g) flaked almonds
2 Tbsp (30 ml/25 g) sunflower seeds
1 Tbsp (15 ml) water
450 g Findus Chopped Spinach
3 large kiwis, chopped
1 large avocado, peeled and flesh chopped
1 Tbsp (15 ml) maca powder
3 Tbsp (45 ml) chia seeds
1 (400 ml) tin coconut milk
1 C (250 ml) water
⅓ C (80 ml) almond butter
agave syrup or maple syrup, to sweeten
4 mint leaves, to garnish (optional)
Preheat the oven to 170 °C and line a baking tray with baking paper.
Combine the flour, oats, sugar and salt in a large mixing bowl. Rub the coconut oil into the dry mixture, using your fingertips. Stir in the desiccated coconut, almonds and sunflower seeds. Stir in the water and transfer the crumble to the lined tray. Bake until golden (15-20 minutes). Allow to cool and store in an airtight container.
Combine all of the ingredients in a high-speed blender and blend until smooth. Sweeten to taste.
Pour the smoothies into glasses and top with a sprinkling of the crumble. Garnish with a mint leaf (optional). Alternatively, the smoothie can be poured into a cereal bowl and topped with the crumble to be enjoyed as a trendy smoothie bowl.
TIP: Frozen banana works best to create an almost ice cream-like texture when making the smoothie but is not essential and can easily be replaced with fresh bananas.
TIP: Freeze any leftover smoothie mixture in silicone ice moulds and simply pop a few ‘smoothie cubes’ into a blender for a quick and healthy breakfast or snack.