Chock-full of vitamin C and healthy fats, The Citrus smoothie bowl is the perfect morning pick-me-up. This is an especially wonderful winter breakfast – fight off that flu before it even starts!
Recipes, styling and photographs by Katelyn Williams
Assisted by Cassandra Upton
The Citrus smoothie bowl
- 1 orange
- 15ml (1 tbsp) icing sugar
- 2 large eggs, at room temperature
- 60ml (4 tbsp) coconut oil
- 60ml (4 tbsp) honey + extra (optional)
- pinch salt
- 60ml (4 tbsp) orange zest and juice
- 10ml (2 tsp) lemon juice
- 80g (1 cup) desiccated coconut
- 30ml (2 tbsp) coconut oil
- 25g (¼ cup) oats
- 35g (¼ cup) sultanas
- 50g (¼ cup) sunflower seeds, toasted
- 25g (¼ cup) chopped pecans, toasted
- 500g (2 cups) double cream
- yoghurt, to serve
Preheat the oven to 80˚C. Halve the orange (with the peel and pith), then slice it finely. Lay out the orange slices into a lined baking tray and generously dust with icing sugar. Dry in the oven, 1 – 2 hours until crisp.
For the orange curd, combine all of the ingredients in a small pot over medium heat. Whisk all of the ingredients continuously until thickened, about 8 – 10 minutes. Pour into a small bowl, cover the surface with cling film and refrigerate until ready to use.
For the coconut butter, preheat the oven to 180˚C. Sprinkle the desiccated coconut onto a baking tray and toast in the preheated oven, stirring occasionally, until the coconut turns light brown, about 3 – 5 minutes. While the coconut is still warm, combine with the coconut oil and blitz in a blender, until smooth and creamy, 5 – 10 minutes. Sweeten with a little honey, if desired.
For the granola, blitz the oats and sultanas together in a food processor to form a thick paste. Remove the paste from the blender, and stir in the sunflower seeds and pecan nuts.
To assemble, divide the yoghurt between two bowls and swirl in the coconut butter. Sprinkle over the granola and a dollop of orange curd. Garnish with the dehydrated oranges.