Summer Acai Bowl with Big Cluster Toasted Buckwheat Granola.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 tablespoon vanilla extract
- 1/4 cup coconut oil
- 1/4 cup chia seeds
- 1 cup unsweetened coconut flakes
- 1 cup raw almonds
- 1 cup coconut milk (or your favorite milk)
- 1/2 cup raw cashews
- 2 frozen acai berry packs or 4 tablespoons acai berry powde
- 1/2 cup fresh or frozen berries (i used blueberries)
- 1/2 cup fresh or frozen pitted cherries
- 1/4 cup fresh or frozen pineapple chunks
- 1/4 cup fresh or frozen mango chunks
- 2 soft medjool dates pitted
- sliced mango granola, hemp seeds, cacao nibs, berries, edible flowers and cashew butter, for topping
- 2 cups raw buckwheat groats**
- 1/2 cup raw sesame seeds (i used a mix of black + white)
- 3/4 cup honey or maple syrup
- 1 teaspoon instant coffee (optional)
- pinch of a hawaiian sea salt
- Carbohydrate 238.372100003234 g
- Cholesterol 0 mg
- Fat 229.113660046002 g
- Fiber 55.0678995163441 g
- Protein 56.0480500000153 g
- Saturated Fat 109.101227039781 g
- Serving Size 1 1 Serving (588g)
- Sodium 62.4670000023007 mg
- Sugar 183.30420048689 g
- Trans Fat 13.0015940027225 g
- Calories 3070 calories
Instructions !Summer Acai Bowl Run the frozen acai berry packs under hot water and then squeeze them out into a blender. To the blender, add the coconut milk, berries, cherries, pineapple, mango and dates. Blend until completely smooth. Pour the smoothie into a bowl or in my case, a cracked coconut. Top with your desired toppings. I went with buckwheat granola (recipe below), sliced mango, berries, hemp seeds, cacao nibs, a drizzle of vanilla cashew butter and a cherry. !Toasted Buckwheat Granola Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. To the baking sheet, add the buckwheat, almonds, cashews, sesame seeds, chia seeds and coconut. In a small sauce pan melt together the honey and coconut. Once melted stir in the vanilla and instant coffee, remove from the heat and pour the mixture over the buckwheat mix, toss well and sprinkle with salt. Bake for 25-30 minutes, stirring 1 to 2 times throughout cooking. The granola is done when the buckwheat smells toasted and is golden brown. Allow the buckwheat to cool completely before breaking it up into clusters. Store in an airtight container for up to two weeks.
