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Emily Grace Food

Emily Grace Food

Emily Grace Food
  • Home
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Oreo Smoothie Bowl⁣

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I love vanilla smoothies for the same reason I like pasta and porridge, they are all a canvas for an infinite amount of flavour possibilities. Nothing teams better with vanilla smoothie bowls, then oreo flavoured cookies. Have it for breakfast or treat yourself a bowl for dessert. ⁣


Serves 2 | V GF DF RSF⁣
Ingredients: ⁣
2 frozen bananas⁣
Handful ice cubes⁣
1/4 cup coconut water⁣
1 tbsp vanilla protein powder⁣
1/2 tbsp maple syrup⁣
1 tsp lemon juice⁣
1 tsp vanilla bean extract⁣
⁣
“Raw-reo” cookie crumble:⁣
2/3 cup oat flour⁣
1/4 cup rsf icing sugar⁣
1/4 cup cacao⁣
1/2 tsp baking powder ⁣
1/4 cup coconut oil⁣
2 tbsp oat milk⁣

Method:⁣
1. Make the raw-reo crumble first, then mix the dry ingredients together, then add the wet
2. Roll into a ball and wrap up into the freezer for 15 mins or refrigerate for 30 mins
3. Roll out to about 1 inch thick and bake in the oven on 180°C until crisp
4. Blend together smoothie ingredients until just combined and creamy
5. Pour into a bowl and top with coconut yoghurt and oreo crumble
⁣
Tips:⁣
Use a high speed blender / food processor. If it seems a bit empty in your jug add more banana.⁣
⁣
If you want your smoothie bowl to not melt as fast, try use a plastic style bowl, also place it in the freezer just before making the smoothie. ⁣
⁣
Have all your toppings and fruit already chopped and ready to go beforehand, you basically want to pour it out and go!⁣

If you want your smoothie bowl to not melt as fast, try use a plastic style bowl, also place it in the freezer just before making the smoothie. ⁣

Oreo Smoothie Bowl⁣
Print

Oreo Smoothie Bowl⁣

Servings

2

servings
Prep time

15

minutes
Cooking time

5

minutes
Total time

20

minutes

Ingredients

  • Smoothie Bowl
  • 2 frozen bananas⁣

  • Handful ice cubes⁣

  • 1/4 cup coconut water⁣

  • 1 tbsp vanilla protein powder⁣

  • 1/2 tbsp maple syrup⁣

  • 1 tsp lemon juice⁣

  • 1 tsp vanilla bean extract⁣

  • “Raw-reo” cookie crumble
  • 2/3 cup oat flour⁣

  • 1/4 cup rsf icing sugar⁣

  • 1/4 cup cacao⁣

  • 1/2 tsp baking powder

  • 1/4 cup coconut oil⁣

  • 2 tbsp oat milk⁣

Directions

  • Make the raw-reo crumble first, then mix the dry ingredients together, then add the wet
  • Roll into a ball and wrap up into the freezer for 15 mins or refrigerate for 30 mins
  • Roll out to about 1 inch thick and bake in the oven on 180°C until crisp
  • Blend together smoothie ingredients until just combined and creamy
  • Pour into a bowl and top with coconut yoghurt and oreo crumble

Notes

  • Use a high speed blender / food processor. If it seems a bit empty in your jug add more banana.⁣
  • ⁣If you want your smoothie bowl to not melt as fast, try use a plastic style bowl, also place it in the freezer just before making the smoothie. ⁣
  • Have all your toppings and fruit already chopped and ready to go beforehand, you basically want to pour it out and go!⁣
  • If you want your smoothie bowl to not melt as fast, try use a plastic style bowl, also place it in the freezer just before making the smoothie. ⁣
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Emily Gough

I'm Emily and this is my blog. I hope to show you a new way to look at food by exploring what nourishing food can be.

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Emily Gough
I'm Emily and this is my blog. I hope to show you a new way to look at food by exploring…

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Emily Grace Food
I’m Emily and this is my blog. I hope to show you a new way to look at food by exploring what nourishing food can be.

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