Blueberry & Açai Smoothie Bowl

2 punnets of Fresh Australian Blueberries

200 g frozen unsweetened Açai Pulp, coarsely chopped

1 frozen Banana, peeled & coarsely chopped

⅓ cup pure Apple Juice

1 tbsp Maple Syrup, to sweeten (optional)

Granola

¼ cup gluten-free Rolled Oats

2 tbsp Flaked Almonds

2 tbsp coarsely chopped Macadamia Nuts

½ tsp ground Cinnamon

1 tsp Coconut Oil, warmed

1 tsp pure Maple Syrup

Topping

2 tbsp finely chopped Pistachios

2 tbsp Goji Berries

2 tsp 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.

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Blueberry & Açai Smoothie Bowl