Acai Bowl

Best Ever Acai Smoothie Bowl

Best ever acai bowl

Nothing like a simple delicious breakfast that requires little to no preparation. Though my go to brekkie is oat porridge, lately I’ve been craving something cooler, like a smoothie bowl.

Now, I’ve made many acai smoothies before, but this time I added something that makes this bowl the most refreshing and delicious acai bowl I’ve ever made and tasted.

Mint.

I added fresh mint leaves on a whim as the idea popped into my head. And it’s a game changer.

The mint flavour is very subtle. You probably won’t be able to taste it if you don’t know it’s there. But it just works so well with the acai and berry flavour. Give it a go!

Best ever acai bowl

Acai breakfast bowl (serve 1)

Ingredients:

• 2 frozen bananas
• 1/2 cup blueberries
• 2 tsp acai powder
• 1/2 cup soy milk
• 1/2 cup water
• 10 fresh mint leaves

Blend all ingredients and then serve with your favourite topping.
I use desiccated coconut, granola, and berries (1-2 tbsp each).

 

Acai Bowl
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Best Ever Acai Smoothie Bowl

Course Breakfast
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Author Keren

Ingredients

  • • 2 frozen bananas
  • • 1/2 cup blueberries
  • • 2 tsp acai powder
  • • 1/2 cup soy milk
  • • 1/2 cup water
  • • 10 fresh mint leaves

Instructions

  1. Blend all ingredients and then serve with your favourite topping. I use desiccated coconut, granola, and berries, around 1-2 tbsp each).

Miyoko Schinner’s Glorious Butterless Butter

You guys, this post is long overdue. My number one favourite recipe from Miyoko Schinner’s Homemade Vegan Pantry.

It’s an amazing book and I’ve made a few things from it, but this recipe, Glorious Butterless Butter, has changed my life! It’s surprisingly easy to make once you get your hands on lecithin granules (I found mine at my local IGA), and it’s definitely a game changer for me in the kitchen. I’ve made countless baked goods with it and have slathered it on many pieces of toasts and muffins. It is very, very good.

I highly recommend using soy milk and refined coconut oil for the best result. Here’s the recipe and the video. If you want to take your vegan cooking to the next level, I highly recommend you getting the book. It is incredible.

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Glorious Butterless Butter

Course Sides
Prep Time 5 minutes
Total Time 5 minutes
Author Miyoko Schinner

Ingredients

  • 11/2 cup of refined coconut oil*
  • 1 cup soy milk
  • 1/4 cup canola oil or grapeseed oil
  • 3 of lecithin granules
  • 1 tsp apple cider vinegar
  • 1 tsp salt

Instructions

  1. Place all of the ingredients in a blender.
  2. Process at medium speed for about 1 minute until mixture is thick.
  3. Pour into a silicone mould tray.
  4. Let set in the refrigerator for a few hours until hard
  5. It will keep in the refrigerator for up to a month or longer in the freezer.

Recipe Notes

* Normal coconut oil will impart a coconut flavour so best to use refined coconut oil.

If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.

Keren x