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Carob & almond brownie smoothie

Carob has a mild chocolate flavour with caramel undertones. Combined with almond milk here, it’s like a chocolate brownie in smoothie form.

Carob & almond brownie smoothie

Carob & almond brownie smoothie Credit: Chris Middleton

  • serves

    2

  • prep

    15 minutes

  • cook

    10 minutes

  • difficulty

    Easy

serves

2

people

preparation

15

minutes

cooking

10

minutes

difficulty

Easy

level

Carob powder is available from good health food stores and some supermarkets.

Ingredients

  • 60 g (2 oz/½ cup) crushed ice 
  • 2 peeled bananas, frozen and roughly chopped 
  • 25 g (1 oz/¼ cup) carob powder
  • 1 tbsp chia seeds (optional)
  • 125 ml (4 oz/½ cup) unsweetened almond milk
  • honey, to taste
Caramelised almonds and honey
  • 20 g (3⁄4 oz/¼ cup) flaked almonds
  • 1 tbsp sesame seeds 
  • 1 tbsp honey 
To serve 
  • chopped banana edible flowers bee pollen
  • honey (optional)

Instructions

To make the caramelised almonds and honey, heat the almonds and sesame seeds in a small frying pan over medium heat. Cook for 2–3 minutes or until golden and fragrant. Add the honey and cook for a further 2–3 minutes, stirring and shaking the pan constantly, until the mixture is well coated and the honey starts to darken slightly in colour. Spread onto a baking paper-lined baking tray and set aside to cool. Break into pieces. 

Whiz the ice, banana, carob powder, chia seeds (if using) and almond milk in a high-speed blender or small food processor until smooth. Scrape down the inside of the blender or processor bowl if required. If the mixture isn’t moving well in the blender, add a tablespoon or two of water or almond milk, being careful not to add too much liquid. 

Taste the smoothie and add a drizzle of honey to adjust the sweetness to your liking. 

Spoon the thick smoothie mixture immediately into two chilled bowls and top with banana, the caramelised almonds, flowers and a sprinkling of bee pollen. If you like, finish with a drizzle of honey. 

Note:

•  To make vegan, swap the honey for rice malt syrup, pure maple syrup or a couple of drops of liquid stevia and leave out the bee pollen.


This recipe is from (Smith Street Books). Photography by Chris Middleton. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Carob powder is available from good health food stores and some supermarkets.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 26 January 2018 8:00pm
By Caroline Griffiths
Source: SBS



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