Check out this colourful smoothie bowl including crunching granola, delicious blueberries and shaved coconut.
3 bananas chopped, 170g blueberries, 220ml almond milk, 2 tsp dried raspberries, 1 kiwi (sliced and quartered) 4 strawberries (halved) a handful of raspberries, edible flowers, 2 pinches of shaved coconut 2 tbsp pomegranate seeds, 100g oats, 50g flaked almonds, 50g chopped pecans, 2 tbsp sunflower seeds, granola.
- Put the banana pieces into a freezer bag and freeze overnight. Try and keep them as flat as possible so that the pieces don’t stick together. Give the bag a shake after 2 hours to help keep them separate.
2. Tip the frozen banana pieces into a blender or food processor and add 150g of the blueberries with the almond milk. Blend until smooth and tip into 2 bowls.
3. Make a ring of granola around the edge of each smoothie bowl and cover one end with the dried raspberries. Arrange the fruit and remaining blueberries in the middle and scatter over the edible flowers (if using), shaved coconut and pomegranate seeds.
4. Serve and enjoy!
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