Kiddipedia
Serves – 4
Ingredients
2 x 125g punnets fresh blueberries
200g frozen unsweetened açai pulp, coarsely chopped
1 medium frozen banana, peeled & coarsely chopped
1/3 cup (80ml) pure apple juice
1 tablespoon maple syrup, to sweeten (optional)
Granola
1/4 cup (25g) gluten-free rolled oats
2 tablespoons flaked almonds
2 tablespoons coarsely chopped macadamia nuts
1/2 teaspoon ground cinnamon
1 teaspoon coconut oil, warmed
1 teaspoon pure maple syrup
Topping
2 tablespoons finely chopped pistachios
2 tablespoons goji berries
2 teaspoons cacao nibs
Method
- Preheat the oven to 180°C.
- To make the nut granola, combine all of the ingredients in a small bowl and toss to coat. Spread onto a baking tray. Bake for 10–15 minutes, until golden. Remove from the oven and set aside to cool.
- Place one and a half punnets of the blueberries in a blender. Add the açai, banana and apple juice. Blend until smooth and creamy. Sweeten with maple syrup, if desired.
- To serve, pour the blueberry and açai smoothie into two wide shallow bowls. Arrange the granola, remaining blueberries and topping ingredients decoratively on top.
- Serve immediately.Ingredients
2 cups (310g) fresh blueberries
1 x 250g mascarpone
3 teaspoons honey
1/2 teaspoon ground cinnamon
2 large granny smith apple, peeled, cored, and cut into 2cm chunks
1 tablespoon lemon juice
3 tablespoons sugar
3/4 cup (180ml) cup milk
3 tablespoons vegetable oil
1 egg1 cup (150g) self-raising flo1 tablespoon sugar
Maple syrupCinnamon
