Banana, Macadamia and Date Smoothie Bowl

January 22, 2014

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I have another frozen banana Wednesday Breakfast Club recipe for you. Are you sick of them yet? I’m sorry for those of you who don’t like bananas, but I am just too addicted to be able to direct my brain to oat or egg land in the mornings.

These frozen banana soft serve meals are refreshing. Most mornings I do some sort of activity, be it a walk or yoga, and as a result I get a little flushed. These bowls are just the thing to nourish and cool my body. What I love about frozen bananas is that they make the creamiest, thickest smoothies. Serving this goodness in a bowl is just a fun way to get all outrageous and eat your drink. If I’m short on time I’ll serve it in a glass like a regular person, but a smoothie bowl is kind of fun.

I’m all about toasting nuts and seeds, they summon the most wholesome, earthy fragrance and flavour and make the perfect porridge, yoghurt and smooth bowl topping. I’ll toast a bunch (adding my favourite sunflower seeds first as they take longer to brown than pumpkin seeds) and scater them my breakfasts and salads or baked goods during the day for extra protein and healthy fats.

Sunflower and pumpkin seeds are my chosen topping here, along with a spoon of coconut oil and sprinkle of sea salt for flavour, but you can go nuts with whatever additions you like. Fresh berries would be a delight, as would a spoon of raw cacao powder if you wanted to go in the chocolate direction. That’s usually always a good idea at breakfast time. Next time I fancy using coconut milk in the puree and chopped mango as a topping. I’ll have myself a joyous tropical smoothie bowl. Yes.

What did you have for breakfast today?

Banana, Macadamia and Date Smoothie Bowl

Serves 1

Ingredients
1 Frozen Banana, sliced (~130g frozen weight)
3 fresh Medjool Dates
Hot Water
15g Macadamia Nuts
~2 tablespoons Milk (any kind)
Toppings: toasted nuts & seeds, a teaspoon of coconut oil, a pinch of salt

Method
1. Slice open the dates and remove the pit. Place the dates in a shallow dish and cover with boiling water (~3 tablespoons worth). Leave to soften for 5 minutes.
2. Puree the frozen banana, dates and date soaking water, macadamias and 1 tablespoon of milk until smooth. Add another tablespoon of milk or so as required to get your desired flavour and texture.
3. Scoop into a bowl and add toppings.

 

Heidi xo

 

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3 Comments

  • Reply InTolerant Chef January 22, 2014 at 8:39 am

    Sounds lovely Heidi, those dates are so very sweet indeed!

  • Reply Hannah January 24, 2014 at 6:33 am

    Oh just imagine with a drizzle of carob molasses. Oh just imagine. xo

  • Reply A green smoothie, some ramen and a couch - Apples Under My Bed - A food diary. August 15, 2014 at 9:59 am

    […] fancy) and some maca powder. My green was tender baby spinach. I topped it off as I always do my smoothie bowls, with coconut oil and toasted seeds, which combine into a hard brittle of delicious sorts. Plus a […]

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