Enter your keyword

Acai Smoothie Bowls with Buckwheat Clusters

Acai Smoothie Bowls with Buckwheat Clusters

Acai Smoothie Bowls with Buckwheat Clusters

Have I mentioned that I’m in LOVE with smoothie bowls? I served up these little mini açai bowls for Christmas breakfast, along with my handmade buckwheat clusters. Yum!

New to açai? Açai are potent antioxidant berries native to South America. These superfood berries are great for heart health, cognitive function and they also contain anti cancerous properties. Açai berries can be difficult to find in Tassie – for this recipe I used frozen puree açai from the supermarket. Some health food stores also stock it in powder form.

Acai Smoothie Bowls

Serves 1 (or 3 x mini bowls)

Ingredients

  • ¾ cup plain Greek yogurt
  • 100g frozen acai fruit puree
  • ½ cup frozen blueberries
  • ½ frozen medium banana
  • ¼ almond milk
  • 1 tsp pure maple syrup
  • Coconut flakes
  • Cacao nibs
  • Goji berries
  • Buckwheat clusters (see recipe below)

Method

  1. Combine yogurt, acai, blueberries, banana coconut water and maple syrup in a blender. Puree until smooth.
  2. Pour smoothie into a bowl and top with coconut flakes, cacao nibs, goji berries and buckwheat clusters.

Buckwheat Clusters

Makes 1.5 cups

Ingredients

  • 1 cup buckwheat groats
  • ¼ cup rice malt syrup
  • ¼ cup coconut flakes
  • 2 tbs natural peanut butter
  • 1 tsp cinnamon
  • pinch of sea salt

Method 

  1. Mix the rice malt syrup with the peanut butter, cinnamon and salt.
  2. Add the buckwheat groats and coconut flakes and mix through lightly until well coated.
  3. Lay in clumps in a even layer on a lined baking sheet and bake on a low temperature – approx 140C for approx 20-30 mins until just golden. The granola will still be soft and sticky but will crisp up as it cools.

Leave a Comment

Your email address will not be published.

CLOSE
CLOSE