Even on the greyest of days, my acai bowl with toasted buckwheat granola is definitely going to brighten your day. Acai is a purple fruit grown in the rainforest and is super high in antioxidants and vitamins. When I don’t feel like having anything too heavy for brekkie, I’ll whip up an acai bowl and top it with my fave fruits and seeds and it will keep me filled up until lunch. They look so pretty too so make sure you take a snap before tucking in!
Ready in 45 minutes
Good For Brunch
Toasted Buckwheat Granola
Preheat the oven to 175°C. Line a large baking sheet with baking paper.
Place the buckwheat, almonds, cashews, sunflower seeds, chia seeds and coconut flakes in a large bowl.
In a small sauce pan melt together the maple syrup and coconut oil. Once melted stir in the vanilla and a pinch of salt remove from the heat and pour the mixture over the buckwheat mix and mix well.
Spread evenly over the roasting tray (you may need two). Bake for 25-30 minutes, stirring 1 to 2 times throughout cooking. Allow to cool completely before serving.
Into the blender, add the acai powder, coconut milk, berries, bananas, mango and dates. Blend until completely smooth. Pour the smoothie into bowls.
Top with granola, sliced banana, berries, cacao nibs, cashew butter, flower and sliced mango.