Açai bowl, strawberry, kiwi, peanut butter, banana, mango, passion fruit
Ingredients
200g Acai
25g Homemade peanut butter
1x Sliced strawberry
1x Sliced kiwi
1/2 Passion fruit
1/2 Sliced banana
20g Diced mango
20g Homemade granola
1g Poppy seeds
1g Toasted buckwheat
1g Linseeds
1x Edible flower, torn into pieces
1g Puffed rice
MOP
- Place the acai into a bowl and garnish as per the photo above
Peanut butter.
Ingredients
600g Peanuts
7g Salt
MOP
- toast your peanuts at 180c till golden brown. Once browned place the warm peanuts in the thermocoupe with the salt and blend until smooth. You will need to stop the machine a few times to scrape down the sides and start again.
House buckwheat and quinoa granola.
Ingredients
100g pistachio, whole
100g pumpkin seeds
175g sunflower seeds
175g almonds, whole
75g buckwheat
200g quinoa (steamed & cooked)
150g coconut oil
100g agave
375g gluten free oats
100g flaked coconut (toasted separately)
MOP
- Mix the first set of ingredients together ensuring the agave and coconut oil is evenly combined
- Spread on a baking tray and bake at 162°C for 25-35 minutes stirring occasionally. The granola should be golden brown and evenly toasted. Once finished cooking add the toasted coconut flakes and mix through
- Do not make more than a x3 batch of this recipe and ensure that you vaccuum seal the granola into 3 bags when cool to keep fresh.
Waiters Notes
Acai bowl served with strawberry, kiwi, mango, passion fruit, banana, homemade peanut butter, homemade granola, seeds and puffed rice
Allergies: Nuts - Peanuts, almonds, pistacho