As we are now in Spring and the warmer days are ahead of us, this vegan and gluten free acai breakfast bowl by Paediatric Nutritionist and author of Wholesome Child, Mandy Sacher will be everything you need to start your day.
Prep: 5 mins
1 large ripe banana
1 cup (160g) frozen cherries
1 cup (250ml) coconut milk
2 tbs acai powder
2 tbs chia seeds
5 cashews, soaked or 1 tbs nut butter
2 Medjool dates, pitted
Optional toppings: banana slices, berries, nuts, seeds
Place all ingredients into a blender and blend until smooth and creamy. Place in a bowl and add favourite toppings.
Serving and storing leftovers:
Serve immediately or store in the freezer for up to 4 months. Alternatively place leftovers in popsicle moulds and freeze for 4 hours before serving.