The Citrus smoothie bowl – Food & Home Magazine

Ingredients

• <h3>Dehydrated oranges</h3>
• 1 orange
• 15ml (1 tbsp) icing sugar
• <h3>Orange curd</h3>
• 2 large eggs, at room temperature
• 60ml (4 tbsp) coconut oil
• 60ml (4 tbsp) honey + extra (optional)
• pinch salt
• 60ml (4 tbsp) orange zest and juice
• 10ml (2 tsp) lemon juice
• <h3>Coconut butter</h3>
• 80g (1 cup) desiccated coconut
• 30ml (2 tbsp) coconut oil
• <h3>Granola</h3>
• 25g (¼ cup) oats
• 35g (¼ cup) sultanas
• 50g (¼ cup) sunflower seeds, toasted
• 25g (¼ cup) chopped pecans, toasted
• 500g (2 cups) double cream
• yoghurt, to serve