The Ultimate Breakfast – Cashew Nut Smoothie Bowl

• Cuisine: Vegan
• Preparation Time: 10 Minutes
• Total time: 40 Minutes
• Servings: Makes 1 portion
• Allergens: NUTS
• Requires: Blender, knife, chopping boards.

Smoothie base: (makes 1 portion)

• 80g cashew nuts
• 1/2 banana
• 1/2 a vanilla pod or a small amount of vanilla paste
• 1/2 teaspoon of ground cinnamon
• 10g coconut nectar or raw honey
• 150ml plain coconut milk or Fresh Almond milk

Muesli:

For the muesli, you can really use whichever pre-made brand that you like or of course if you already make your own or you want to then use that. My favourite brand and flavour is this – Primrose kitchen Carrot and Cinnamon!

• Place 50g of muesli onto your smoothie base.

Top with:

• 1/2 banana
• equal amount of pineapple (1/8)
• 10g chopped almonds
• 10g chopped pecan nuts
• drizzel of coconut nectar
• mixed seeds

When you are using lots of nuts and seeds in your food it can be quite costly, I find buying in bulk in Kilos can work out a lot cheaper – Use the links to shop for my recommended products!

• For the smoothie base: (BLEND)

  • 80g soaked cashew nuts
  • half a banana
  • 1/2 teaspoon vanilla powder
  • 1/2 teaspoon ground cinnamon
  • 200ml coconut milk
  • 1 squirt of coconut nectar. (30ml)
  • blend on half speed for no more than 30 seconds.
  • Pour the smoothie from the blender into the bottom of the serving bowl
  • scoop 3 tablespoons (50g) of your muesli into the centre of the smoothie which is already in the bowl.

  Chop and Top:

  • The pineapple and banana
  • Cover the surface of your smoothie/Muesli in the bowl.
  • Chop the almonds (10) and pecans (10) and scatter across the top of the bowl.
  • Add mixed seeds to garnish with a drizzle of coconut nectar.

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