From the look of this scrumptious three-layered smoothie, it can seem rather daunting to make, when in actual fact it’s a bare 15-minute job and the perfect breakfast or dessert solution. It’s honestly one of the most delicious little treats we’ve come up with so far! We sauté aromatic apple pieces in butter, then coat them in a creamy vanilla yoghurt smoothie, followed by a sprinkling of crunchy spiced granola – it’s heavenly. Just like the real thing (but healthier).

Apple Pie In A Glass

Serves 2

nut-free

Ingredients

For the Spiced Granola*

1 tablespoon butter or cold-pressed coconut oil
1 tablespoon pure maple syrup
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
¼ teaspoon ground ginger
4 tablespoons rolled oats (choose certified gluten-free if allergic)
4 tablespoons raw sunflower seeds

For the Sautéed Apple Pieces

1 tablespoon butter or cold-pressed coconut oil
1 cooking apple, peeled and cored (organic if possible)
½ teaspoon ground cinnamon
¼ teaspoon ground ginger

For the Vanilla Yoghurt Smoothie

1 eating apple, cored (organic if possible)
375 g (13 oz/1½ cups) full-fat plain unsweetened Greek yoghurt
½ teaspoon ground vanilla or vanilla extract

*You can make the granola topping out of most grains, pseudocereals, seeds and nuts – let your imagination run wild!

Method
  1. To make the spiced granola, melt the butter and maple syrup in a frying pan (skillet) on a medium heat.
  2. Add the spices, shortly followed by the oats and seeds.
  3. Stir to coat in the butter mixture and toast for about 5 minutes or until golden. Set aside to cool slightly while you prepare the sautéed apple pieces.
  4. Without rinsing the pan, melt the butter on a medium heat while you cut the apple into 1 cm (½ in) dice.
  5. Add the spices, shortly followed by the apple pieces, and sauté for about 5 minutes or until golden, tender and fragrant. Keep warm while you prepare the vanilla yoghurt smoothie.
  6. Roughly chop the apple, add it to a blender along with the rest of the vanilla yoghurt smoothie ingredients and blend on a high speed until completely smooth.
  7. To assemble, divide the apple pieces between two medium-sized glass jars. Pour the yoghurt smoothie on top, finish with a generous sprinkling of the granola and serve with spoons. Enjoy!

 


GKSmoothies

This is an edited extract from Green Kitchen Smoothies by David Frenkiel & Luise Vindahl published by Hardie Grant RRP $29.99 available in stores nationally.

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green kitchen smoothies, green kitchen stories, the green kitchen, green kitchen travels, david frenkiel, luise vindahlAbout the authors

David Frenkiel and Luise Vandal are the faces behind the hugely successful blog, Green Kitchen Stories. Luise is a qualified nutritionist with a passion for developing wheat-free and sugar-free recipes. David is the photographer and design-eye behind their work. They are the authors of The Green KitchenGreen Kitchen Travels and their most recent cookbook, Green Kitchen Smoothies.