Name: Rose water raspberry smoothie bowl with honeyed oats
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 3/4 cup gluten-free rolled oats, plus 2 tbsp extra for topping, toasted; 2 large bananas, frozen; 1 cup frozen raspberries, plus extra for topping; 1/2 teaspoon rose water or orange blossom water; 1/2 cup non-dairy milk of choice (i used almond); 1 tablespoon honey; 4 tablespoon long-thread coconut; 1/4 cup pistachios, shelled

Rose water raspberry smoothie bowl with honeyed oats

Nici's rose water raspberry smoothie bowl with honeyed oats and delicious and pretty and great served topped with honeyed oats, coconut, raspberries and pistachios.

Ingredients

3/4 cup gluten-free rolled oats, plus 2 tbsp extra for topping, toasted

2 large bananas, frozen

1 cup frozen raspberries, plus extra for topping

1/2 teaspoon rose water or orange blossom water

1/2 cup non-dairy milk of choice (i used almond)

1 tablespoon honey

4 tablespoon long-thread coconut

1/4 cup pistachios, shelled

Method

1.In a blender, blitz the oats until flour-like. Add bananas,1 cup raspberries, rose water and milk, then process until thick and creamy. Spoon into small bowls.

2.Heat the honey in a pan and add the extra oats to coat. Cool.

3.To serve, top each bowl with the honeyed oats, coconut, raspberries and pistachios.

Digesting food begins in the mouth. Our digestive enzymes are stimulated when we chew so it’s better to “eat” your smoothie rather than drink it!

Note

Nici Wickes

A published cookbook author, entertainer, broadcaster, food stylist, recipe developer and food editor Nici Wickes is all about no-fuss, confidence-building cooking.

Ingredients

Method

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