Summer’s practically dead now, and giving way to autumn, red leaves and for the baking world, warming spices and the homely use of pumpkins and freshly baked bread. So, in honor of the last days of summer and the waning sense of holiday freedom, I give you: the acai bowl post.
Technically, I don’t have the recipe for an acai bowl because I have no acai berries/powders/general acai substances but a smoothie bowl with granola chucked on top. Acai bowl definitely sounds more interesting.
1. You begin with the base – frozen smoothie. Now, density wise, a thick smoothie is very important so you can have a nice, stable base for the toppings. To increase thickness use yoghurt instead of milk, banana or avocado.
My favourite recipe (and which incidentally gives a pretty pink flavour) is:
- 4 frozen strawberries, chopped chunkily
- 1 fresh banana
- two spoons of yoghurt
Blend, and then pour into the bowl.
2. Next, put on the toppings (acai bowls are delightfully easy). You shake on the amount of granola you want on, then add the rest of your toppings. I like mine with fresh berries (yes, double strawberry), peanut butter and I shake on some flaxeed. You can’t taste it, but it gives a boost of nutrients. And, a sprinkle of nuts for a nice crunch. Top tip, drizzle some honey of the granola. Honey and granola pairs beautifully.
And that’s it! Eat on the last golden days of sunshine … or the rest of the year. It’s a bit like ice cream, timeless. Season less? Not weather dependent?
Belsante's Bakes 