Acai Bowl (November 2024)
Ingredients
200 grams acai pulp, frozen
50 grams banana (half a banana)
25 grams peanut butter
20 grams black fig
15 grams granola
10 grams toasted coconut flakes
MEP
1. Place the acai in the bottom of the bowl.
2. Add the toppings as shown.
Ingredients
100 grams pistachios, whole
100 grams pumpkin seeds
175 grams sunflower seeds
175 grams almonds, whole
75 grams buckwheat
200 grams cooked quinoa
150 grams coconut oil
100 grams agave375 grams gluten-free oats
100 grams toasted coconut flakes (to be added separately)
MEP
1. Mix the first set of ingredients together, ensuring the agave and coconut oil are evenly combined.
2. Spread the mixture on a baking tray and bake at 162°C for 25–35 minutes, stirring occasionally. The granola should be golden brown and evenly toasted.
3. Once cooked, add the toasted coconut flakes and mix through.
4. Do not make more than three times the recipe at once. Ensure you vacuum seal the granola into three bags when cool to keep it fresh.
House Peanut Butter
Ingredients
600 grams peanuts
7 grams salt
MEP
1. Toast the peanuts at 180°C until golden brown.
2. Place the warm peanuts in a blender with the salt and blend until smooth.
3. Scrape down the sides as needed and restart the machine to achieve a smooth consistency.
Allergies
Nuts: Peanuts, pistachios, almonds