BREAKFAST TARTLETS WITH CARROT, ORANGE AND GINGER SMOOTHIE | SA Garden and Home

BREAKFAST TARTLETS WITH CARROT, ORANGE AND GINGER SMOOTHIE

RECIPES AND STYLING LYN WOODWARD PHOTOGRAPHS CHRISTOPH HOFFMANN

Packed with fresh ingredients, this menu will get you and your guests in the mood for a healthy brunch.

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GRANOLA BREAKFAST TARTLETS

(Makes 4–6)

FOR THE TARTLETS

100g rolled oats

30g mixed nuts

45ml mixed seeds such as: sunflower seeds, pumpkin seeds

30ml desiccated coconut

45ml coconut oil, melted

30ml honey

3ml mixed spice

FOR THE YOGURT AND BERRY TOPPING

250g plain Greek yoghurt

200g fresh mixed berries or seasonal fresh fruits

30ml honey

5ml ground cinnamon

20ml chia seeds

1. Preheat the oven to 170°C.

2. Place the rolled oats, nuts, seeds and desiccated coconut in a food processor and blitz until it becomes a crumbed consistency.

3. Stir the melted coconut oil and honey together and add to the crumbed mixture, with the mixed spice. Blend again until well mixed.

4. Grease 4–6 tartlet cases and divide the granola mixture equally among the cases pressing it firmly into even, thin layers.

5. Bake the tartlets for 6–8 minutes, or until just golden.

6. Allow them to cool completely before removing them from the tins.
7. Fill the tartlets with yoghurt and top with fresh berries or seasonal fresh fruits, honey, ground cinnamon and chia seeds.

FOR THE SMOOTHIE

(Makes 4)

250ml carrot juice

3 oranges, segmented

10ml honey or maple syrup

3ml fresh ginger, finely grated

pinch cayenne pepper, optional

ice cubes

1. Place the carrot juice, orange segments, honey or maple syrup, freshly grated ginger and a pinch of cayenne pepper in a blender.

2. Blend until smooth. Add a handful of ice cubes and blend again.

3. For a thicker smoothie, gradually add and blend more ice cubes, until the desired consistency is reached.

COOK’S NOTE Add a chopped mango for a thicker and more tropical smoothie.

MORE RECIPES: Strawberry tartletts

MORE RECIPES: Berry blaze smoothie recipe

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