Blueberry & Açai Smoothie Bowl
Ingredients
2 x 125g punnets fresh blueberries
200g frozen unsweetened açai pulp, coarsely chopped
1 medium frozen banana, peeled & coarsely chopped
1/3 cup (80ml) pure apple juice
1 tablespoon maple syrup, to sweeten (optional)
Granola
1/4 cup (25g) gluten-free rolled oats
2 tablespoons flaked almonds
2 tablespoons coarsely chopped macadamia nuts
1/2 teaspoon ground cinnamon
1 teaspoon coconut oil, warmed
1 teaspoon pure maple syrup
Topping
2 tablespoons finely chopped pistachios
2 tablespoons goji berries
2 teaspoons cacao nibs
Preheat the oven to 180°C.
To make the nut granola, combine all of the ingredients in a small bowl and toss to coat. Spread onto a baking tray. Bake for 10–15 minutes, until golden. Remove from the oven and set aside to cool.
Place one and a half punnets of the blueberries in a blender. Add the açai, banana and apple juice. Blend until smooth and creamy. Sweeten with maple syrup, if desired.
To serve, pour the blueberry and açai smoothie into two wide shallow bowls. Arrange the granola, remaining blueberries and topping ingredients decoratively on top.
Serve immediately.
Ingredients
Directions
Preheat the oven to 180°C.
To make the nut granola, combine all of the ingredients in a small bowl and toss to coat. Spread onto a baking tray. Bake for 10–15 minutes, until golden. Remove from the oven and set aside to cool.
Place one and a half punnets of the blueberries in a blender. Add the açai, banana and apple juice. Blend until smooth and creamy. Sweeten with maple syrup, if desired.
To serve, pour the blueberry and açai smoothie into two wide shallow bowls. Arrange the granola, remaining blueberries and topping ingredients decoratively on top.
Serve immediately.
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