If you've been here for a while you would have noticed that we are obsessed with smoothie bowls.
This particular smoothie bowl uses our three favourite foods at the The Sweet Meadow - raspberries, figs and peanut butter. The results are magic. Keep scrolling for the recipe.
BERRY SMOOTHIE BOWL
VEGAN | DAIRY FREE | GLUTEN FREE
SERVES ONE
SMOOTHIE BASE
1 ripe banana
1 cup frozen raspberries
1 teaspoon coconut sugar (or a sweetener of your choice - maple syrup works well)
Water, to blend if needed
TOPPINGS
1/2 cup granola (we used our own that we make at the cafe)
2 figs, sliced
3 strawberries, sliced
Handful of raspberries, fresh or frozen
1 tablespoon peanut butter (told you we loved it)
METHOD
1. Using a small handheld blender, add all the ingredients for the smoothie bowl base and blitz up until smooth. Add more water if the smoothie seems too chunky. DON'T USE A BLENDER! You end up with a smoothie that is trying to be a smoothie bowl and never quite got there (translation: it will be too runny as the blades are too powerful to keep the chunkiness, so any toppings you add to the bowl will sink to the bottom).
2. Transfer to a bowl and add the granola, fruit and peanut butter.
3. If you're a wannabe food blogger like we are, now is the time to take a photo! If not, stir it all up with a spoon and dig in.
