Ingredients
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For the coconut granola:
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1 cup unsweetened shredded coconut flakes
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1/2 cup gluten-free rolled oats
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1/4 cup raw pumpkin seeds (pepitas), lightly toasted
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1/4 cup raw sunflower seeds
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1/4 cup raw cashews, soaked overnight and drained
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1 tablespoon maple syrup or agave nectar
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1 teaspoon vanilla extract
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1/2 teaspoon sea salt
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For the acai puree:
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1 frozen acai berry pack (found in the freezer section of most health food stores)
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2 cups unsweetened almond milk
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1 banana, peeled and sliced
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1/2 teaspoon chia seeds
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For the tropical fruit salad:
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1 ripe mango, cubed
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1 ripe papaya, cubed
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1 small passionfruit, puréed (or 1/2 a large one)
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1 ripe pineapple, cubed
Directions
Sub-title: A vibrant and nutritious breakfast bowl inspired by Brazilian cuisine and the principles of 36!
Ingredients:
For the coconut granola:
1 cup unsweetened shredded coconut flakes
1/2 cup gluten-free rolled oats
1/4 cup raw pumpkin seeds (pepitas), lightly toasted
1/4 cup raw sunflower seeds
1/4 cup raw cashews, soaked overnight and drained
1 tablespoon maple syrup or agave nectar
1 teaspoon vanilla extract
1/2 teaspoon sea salt
For the acai puree:
1 frozen acai berry pack (found in the freezer section of most health food stores)
2 cups unsweetened almond milk
1 banana, peeled and sliced
1/2 teaspoon chia seeds
For the tropical fruit salad:
1 ripe mango, cubed
1 ripe papaya, cubed
1 small passionfruit, puréed (or 1/2 a large one)
1 ripe pineapple, cubed
Instructions:
For the coconut granola:
1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together all the ingredients for the coconut granola until well combined.
3. Spread the mixture evenly on the prepared baking sheet.
4. Bake for 30 minutes, stirring every 10 minutes.
5. Continue baking for another 10-15 minutes, or until golden brown and crunchy. Allow to cool completely before storing in an airtight container.
For the acai puree:
1. Place all the ingredients for the acai puree into a high-speed blender and blend until smooth.
For the tropical fruit salad:
1. Combine the fruits for the tropical fruit salad in a large mixing bowl.
Assembly:
1. Add a scoop of the coconut granola to the bottom of a bowl.
2. Top with a few spoonfuls of the acai puree.
3. Gently pour the tropical fruit salad over the acai puree.
4. Serve immediately and enjoy!
Note: You can adjust the sweetness of this recipe by adding more or less honey to taste.
Steps
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1
Done
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Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper. |
|
2
Done
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In a large mixing bowl, whisk together all the ingredients for the coconut granola until well combined. |
|
3
Done
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Spread the mixture evenly on the prepared baking sheet. |
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4
Done
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Bake for 30 minutes, stirring every 10 minutes. |
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5
Done
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Continue baking for another 10-15 minutes, or until golden brown and crunchy. Allow to cool completely before storing in an airtight container. |
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6
Done
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Place all the ingredients for the acai puree into a high-speed blender and blend until smooth. |
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7
Done
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Combine the fruits for the tropical fruit salad in a large mixing bowl. |
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8
Done
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Add a scoop of the coconut granola to the bottom of a bowl. |
|
9
Done
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Top with a few spoonfuls of the acai puree. |
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10
Done
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Gently pour the tropical fruit salad over the acai puree. |
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11
Done
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Serve immediately and enjoy! |
