This indulgent, creamy smoothie bowl is packed with antioxidants and vegan goodness for a gluten-free brekkie, brunch or afternoon snack.
Servings
2
Prep time
Cook time
Recipe
GF, VG
Ingredients
- 4 large ripe bananas, cut into chunks & frozen
- ½ cup almond milk
- 1 tbsp nut butter (optional)
- 1 tbsp maple syrup
- 1 tsp Ayusa Tea Loose Leaf Pure Guayusa
- Handful edible flowers, to top
Method
- Blend the frozen bananas, almond milk, maple syrup and nut butter (if using) in a high-speed blender until smooth.
- Spoon into 2 bowls and finish with desired toppings. We use edible flowers but you can also use fresh fruits, granola, cacao nibs and more nut butter.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
