The Citrus smoothie bowl

The Citrus smoothie bowl recipe

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

Serves: 2
Cooking Time: 45 mins

Ingredients

  • Dehydrated oranges

  • 1 orange
  • 15ml (1 tbsp) icing sugar
  • Orange curd

  • 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
  • Coconut butter

  • 80g (1 cup) desiccated coconut
  • 30ml (2 tbsp) coconut oil
  • Granola

  • 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

Instructions

1

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.

2

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.

3

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.

4

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.

5

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.

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