YOU Magazine | 11
Iced breakfast smoothie bowl With the warmer months this iced breakfast makes for an interesting change to the stodgier breakfast options of the cooler months. A close friend of mine is vegan and I have been serving up a very loose idea of a smoothie bowl of frozen fruits that have been blended with canned coconut milk, rolled oats and then topped with diced fruits from the fruit bowl and, again, LSA and drizzled with a little honey. So, on that premise use this as a guide by using whatever is on hand. This is enough for 2 serves 1/2 can coconut milk 2C frozen fruit (an assortment of fruit) 1/2 medium avocado or 1/2 medium banana 1/4 C rolled oats Topping suggestions Ground LSA, coconut flakes, dried fruit/ nut/seeds, diced fresh fruit, honey – Simply blend all the ingredients (apart from topping suggestions) in a high-powered blender until smooth. – Pour into a bowl and top with small diced fruit, nuts, seeds and/or dried fruits, finishing with a drizzle of honey.
Lemon & passionfruit yoyo biscuits (An oldie but a goodie) 180g butter, softened to room temperature 3/4 C icing sugar 1t vanilla essence 1/2 C custard powder 1t baking powder 1 1/2 C flour – Preheat oven to 170°C and lining 2 baking trays with paper. – Place all the ingredients in the bowl of a cake mixer and mix until well combined. With floured hands, roll the mixture into small balls, about 20 in total. If the balls are too soft to handle, cool down in the fridge and try again. Space the balls out on the trays and press down lightly with a floured fork for a decorative design and to flatten the biscuit. – Bake for 18-20 minutes until lightly golden. Cool on a wire rack. When cold join two biscuits together with buttered icing below. Lemon & passionfruit icing 2T passionfruit syrup 1-2T finely grated lemon rind 1T lemon juice 2C icing sugar, sifted 1T custard powder 2T softened butter – Beat all ingredients together until a thick, smooth consistency.
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