Acai bowls are all the rage at the moment. I for one didn’t really get it the hype around them. I mean I love smoothies, but why do you need to make a smoothie that can only be eaten out of a bowl? After making a few myself though, I realized that eating them this way is what makes them special. It makes you really focus on the flavours when you’re having it a spoonful at a time, rather than slurping it up through a straw. Plus, the toppings add so much texture and extra flavour that you just can’t get from a normal smoothie. And so, the skeptic was converted.
Not only do they taste delicious, they are ridiculously aesthetically pleasing thanks to meticulously arranged fruit and seeds on top. I think that is the main attraction of making these bowls to be honest. You can add whatever toppings you like; honey, bee pollen, goji berries – whatever you think is Instagram-worthy really. Plus, they are full of acai, which is a modern day superfood hailing from Brazil. In Brazil, you can buy them fresh in their berry form, but here in Oz we have to use the powder, which is just as delicious. They are a rich source of antioxidants and fibre and help keep you fuller for longer, which is exactly what you want from your breakfast. Deee-licious!
- 2 tablespoons acai powder
- 2 bananas, chopped roughly (use frozen banana slices if you have time)
- 1 cup frozen raspberries
- 1 ½ teaspoons nut butter (I used peanut)
- 1 tablespoon honey (optional)
- 1 cup almond milk
- Chia seeds
- Coconut flakes
Place the acai powder, bananas, raspberries, nut butter and honey in a high-powered blender. Blend until creamy, then gradually add the almond milk until you get a smooth but thick consistency. You want it to be a bit thicker than a smoothie. Pour into bowls and arrange with toppings. Serve immediately.
I feel like banana bread is half the reasons bananas exist. It makes you feel like it’s healthy enough to eat for breakfast because of all that fruit, when we all know deep down it’s more of a dessert but hey, points for trying right? It gives you the perfect reason to use those sad, possibly overripe bananas and turn them into a moist, delicious loaf (made even more delicious when slathered with lashings of butter). Plus, it’s so easy to make that you can get it all together and in the oven within 15 minutes and just sit back and relax while the beautiful banana aromas waft through the house.
This recipe isn’t overly sweet – so if you want to add another ½ cup of sugar be my guest. Also, the addition of walnuts isn’t obligatory, I just added them because I like the texture and crunch it gives the bread but you can replace them with chocolate chips or just omit them entirely. Enjoy 🙂
Makes 8 to 10 slices
- 250g (2 cups) plain flour
- 2 teaspoons baking powder
- 125g unsalted butter, softened
- 250g (1 cup) caster sugar
- 4 ripe bananas, mashed
- ½ teaspoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground cardamom
- 2 eggs
- Seeds from ½ vanilla pod
- 1 cup walnuts, chopped
- Preheat the oven to 180°C (350°F/Gas 4).
- Cream the butter and sugar until pale and fluffy. Beat in eggs, banana, spices and vanilla.
- Sift dry ingredients and add to wet mixture along with walnuts, being careful not to over mix (over mixing results in a tough cake).
- Pour the batter into a non-stick, or lightly greased and floured, 19 x 11cm loaf tin and bake for 1 hour 15 minutes, or until the bread is cooked when tested with a skewer.
- Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool. Serve in thick slices with butter.
I try and whip up a batch of granola every week or two. It’s ridiculously easy to make and it ends up being a lot healthier and a lot cheaper to do it yourself. The store bought varieties are often laden with sugar and can cost $15 for one packet! There are countless combinations and variations to try for granola. This recipe is my go-to standby because I love the chocolatey hit of the cacao and the extra sweetness you get from the spices, which also provide a delicious aroma throughout the house while its baking. Feel free to play around with spices, different nuts and seeds though – whatever mix is your favourite really. You can also sweeten with honey or maple syrup if you can’t find rice malt syrup, I just like the flavour of the rice malt because it’s a bit milder than honey. Once you’ve baked the granola and cooled it, it should last about two weeks in a sealed jar, which makes deciding what to eat for breakfast super easy! Try this and let me know how you go 🙂 Do you have any other granola combinations you love? Izzy
Spiced Chocolate Granola
- 1 cup chopped natural almonds
- 1 cup chopped walnuts
- 1 cup chopped pecans
- ½ cup chopped cashews
- 1 cup shredded coconut
- 1 tbs goji berries
- 1 tbs pumpkin seeds
- 1 tbs sunflower seeds
- 1 tbs cacao nibs
- ¾ cup natural oats
- 2 tsp cinnamon
- 1 tsp ground nutmeg
- 2 tbs melted coconut oil
- 2 tbs rice malt syrup
Preheat oven to 200C. Place all ingredients in a large bowl and mix to combine, making sure that the coconut oil and rice malt syrup evenly coat all the dry ingredients. Place the mix onto two trays lined with baking paper and spread evenly over the trays. Bake in the oven for about 15 minutes. Remove from the oven and let it cool, this will allow all the ingredients to crisp up and form clusters. Store in a sealed jar for up to two weeks. Serve with fresh berries, milk or yoghurt.
*N.B. To make this gluten free, omit the oats and add some extra nuts and seeds 🙂
In the land of Westeros ‘winter is coming’, but here in Sydney it appears that winter has well and truly arrived. The rain has been tumbling down for over a week now and the temperature has dropped. It’s time to get the jeans and coats back out of the cupboard as it looks like they’re going to be on high rotation for the next few months. While, I’m a summer baby and love nothing more than spending the entire day soaking up the rays at the beach I have to admit there is something rather nice about being inside and cozy, and being able to watch the rain trickle (or cascade) down outside. The only trouble with cold weather is that it makes it that much harder to get out of bed. But with the promise of something warm and sweet, such as this bircher porridge, beckoning you from your snug bed, it might not be quite as hard. This breakfast is simple, quick, but most of all – comforting!
Bircher Porridge with Berry Compote
- ½ cup bircher muesli
- 1 cup unsweetened almond milk
- 1 tablespoon honey or rice malt syrup
- 4 strawberries, chopped
- handful raspberries
- handful blueberries
- handful flaked coconut
- small handful natural walnuts
- Place the bircher muesli, almond milk and half the honey in saucepan and place over a medium-high heat. Stir occasionally until it comes to the boil. Once it comes to the bowl, continue to stir continuously until the porridge reaches your desired consistency and take off heat.
- At the same time you are making the porridge place the berries and ½ cup water in a saucepan over a high eat. Stir occasionally, allowing the berries to disintegrate and form a sauce with the water. Keep stirring until the berry sauce starts to thicken.
- Pour porridge into a bowl, top with berry compote. Sprinkle with coconut and walnuts and drizzle with remaining honey and serve immediately.