Banana, mango & coconut smoothie bowl This creamy smoothie bowl is stuffed with fresh mango, delicate banana and thick coconut cream. The best part – it’s dairy-free and has zero added sugar. Serve with fresh granola, blueberries and coconut shavings for a clean, easy breakfast.…
Tag: easy breakfasts
Vibrant berry smoothie bowl
A beautifully light and tangy triple berry smoothie bowl packed with antioxidants and vitamins. Top with homemade gluten-free granola, desiccated coconut and slices of fresh fruit for a clean & filling detox breakfast.
PREP TIME: 5 MINS
ASSEMBLY TIME: 5 MINS
TOTAL TIME: 10 MINS
This smoothie bowl packs a whole load of goodness – it’s vegan, dairy-free, gluten-free, and low in fat and calories (with options to reduce even further). This is partly due to the fact that smoothies retain much of the fiber from the fruit’s pulp – as opposed to fruit juices, which often end up being very concentrated in sugar.
You can top it with pretty much anything that you happen to have in your cupboard – peanut butter, dried coconut, chopped nuts… not forgetting a (mandatory) spoon or two of fresh granola! For a healthier homemade version, try this super simple gluten-free pecan granola recipe.
Are smoothie bowls actually healthy?
The short answer – yes! The bulk of this smoothie bowl recipe is made up of mixed fresh berries, which are actually just shy of 90% water and so have a very low concentration of sugar and carbohydrates.
They’re also packed with antioxidants that help rid your body of the damaging free radicals resulting from eating high sugar foods and alcohol – hence their longstanding use as a detox food. This makes them a great low-calorie option for weight loss diets and general clean eating.
The only caveat is that you need to control what you top your smoothie bowl with. Loading it with too much granola will turn it into a high carb/calorie meal, so if weight loss is your goal, just be careful to only sprinkle a couple of tablespoons on top.
Blueberries, raspberries & strawberries – you can really mix and match the quantities depending on what you have on hand. I love the combination of all three berries, but when British strawberries are out of season, I’ll often omit them and add extra blueberries instead
Banana – balances the sharpness of the berries with a bit of natural low calorie sweetness. For an even lower carb smoothie, you can easily make it without the banana
Plain soya yoghurt – Adding a bit of yoghurt gives the smoothie base a thicker, creamier consistency, while also adding a bit of protein. If you’re not dairy intolerant, greek yoghurt packs a higher protein content
Honey – optional! You can use a little extra banana to sweeten the bowl a bit more instead, or swap the honey out for a drizzle of maple syrup
Peanut butter – some crunchy PB is really delicious drizzled on top, but you can actually add it to the smoothie base too. For an even creamier and nuttier base, add a tablespoon to the mix and blend together.
Supplement with more vitamins – smoothie bowls are a good way to disguise any supplements you might be taking. Try stirring in a teaspoon of spirulina or vitamin powder.
Oats – to make this even more filling, blend a couple of tablespoons of gluten-free rolled oats into the smoothie base for a slow-release energy source.
How to make a thicker smoothie
I make this recipe without any milk, as the berries add a lot if liquid when blended. However, there are a few extra ways that you can make it a bit thicker.
Use frozen berries – prepare ahead by freezing your berries in advance before blending them for a thicker smoothie consistency. I often forget to do this and happily use chilled berries instead, but it does give a thinner texture
Add yoghurt – the thicker the better! You can get hold of a lot of different dairy-free greek yoghurt alternatives now, which help give the smoothie a thicker and creamier feel. I really like the soya-based versions
Add banana – banana doesn’t just make everything taste better, but it also helps thicken up the bowl. Freeze it before adding to make the smoothie even thicker
Add glucomannan powder – I bang on about this stuff a lot for thickening up fruit sauces (like my raspberry coconut pancake topping). A small amount rapidly absorbs any liquid mixed with it, without adding any calories or changing the taste. Try sprinkling some into the mix to help set the smoothie
Additional smoothie tips
Making smoothies without a blender – high powered blenders are definitely the easiest and quickest way to create a smoother consistency. I don’t actually own a particularly powerful one myself, so I just use a hand-held stick blender to make mine. However, you could easily make do with just a fork and a whisk.
For the berries, leave them until they’re super ripe and soft, so you can squish them easily. For the banana, try breaking it into chunks and microwaving for 30-60 seconds. This makes it so much easier to mash by hand. Then thoroughly beat together with the yoghurt using a whisk until about smooth.
Storage – you can keep leftover smoothie in the fridge in an airtight container for up to 36 hours. It may have separated in this time but that’s totally normal – just give it a good stir before serving.
Vibrant berry smoothie bowl
- electric food blender
- 60 g (½ cup) raspberries, frozen
- 60 g (½ cup) blueberries, frozen
- 60 g (½ cup) strawberries, chilled
- ½ medium banana, frozen
- 3 tbsp plain soya yoghurt
- ½ tbsp honey or maple syrup
- 3 tbsp gluten-free granola of choice
- 1 tbsp desiccated coconut
- ½ medium banana, sliced
- 5 strawberries, sliced
- In a food processor or blender, blend the blueberries, raspberries, strawberries, banana and honey/maple syrup until smooth. Then stir in the yoghurt and pour into a large bowl.
- Scatter the fresh granola, desiccated coconut and sliced banana and strawberries over the top. Serve immediately, and store any leftovers in the fridge in an airtight container
Cranberry, cashew & coconut granola bars These soft and chewy breakfast bars are great eaten as a snack or as an easy breakfast on the go. They’re super portable, gluten-free & dairy-free, and can be easily prepared in advance. With no refined sugars, they derive…
Berry coconut-flour pancakes A decadent stack of soft, fluffy gluten-free pancakes, made with a blend of buckwheat and coconut flour and stuffed with juicy blueberries. Serve topped with rich raspberry compote and thick cream or dairy-free yoghurt for an epic breakfast. PREP TIME: 10 MINS…
The best homemade granola
This is a chunky, oaty, nutty, ridiculously easy granola. All you’ll need are three main ingredients for those golden brown clusters, plus whatever toppings and flavourings take your fancy.
PREP TIME: 5 MINUTES
COOK TIME: 25 MINUTES
RESTING TIME: 15 MINUTES
Granola is one of those things that you might never have considered making yourself. For me at least, there was a unspoken assumption that it would involve hours of drying oats out in the oven.. or maybe some secret technique to make the type of clumpy granola that you buy in the store.
In fact, it turns out that this is probably the most simple recipe on my whole blog. Which is saying something, considering most of my recipes take less than half an hour to make.
The easy granola method
For a basic granola mix, all you’re going to need are:
- Gluten free oats
- Oil – I like to use coconut
- A sweetener – most common options are honey or maple syrup
And that’s literally it. Crazy, eh.
Tips for crisp, clumpy granola
1. Get the baking temperature right
170°C or 340°F should do you fine, but it’s worth bearing in mind that everyone’s oven is a little different, and you may need to play around with it a bit.
I found that at 160°C/320°F, my granola didn’t crisp up into clumps after removing from the oven. However, at 180°C/350°F, it ended up with a smoky (and slightly charred) flavour, which wasn’t what I was going for.
2. Add any fruit or chocolate after baking
You’ll likely end up with a mess of burnt raisins if you add them to the uncooked mix. If you like them a little softened in the oven, scatter the dried fruit on top of the granola tray when it’s already at least halfway through cooking.
When it comes to chocolate however, don’t add it in until after the granola has completely cooled after removing from the oven.
3. DO NOT stir your granola while fresh out the oven
Don’t get disheartened when you take your tray out the oven, only for it to still resemble the consistency of uncooked flapjack. The granola won’t form any clusters in the oven – it only does so upon cooling.
You can give the mix a quick stir around midway through baking, but if you want really chunky granola, don’t touch it for about 10 minutes after removing from the oven. You will then find then it cools in huge slabs, which you can then break up into smaller pieces.
You don’t need much to make a really epic granola. Any kind of nut or dried fruit that you have lying about the house would compliment the base recipe.
I tend to mix and match from additional ingredients like:
- Shredded or desiccated coconut
- Ground almonds
- Chopped dates
- Dried banana
- Chocolate chips – if you’re feeling particularly indulgent
I love the smell of baking cinnamon, so I tend to chuck some of that in as well. I’ve also put in ground ginger and mixed spice.
There are all kinds of fresh fruit and yoghurt toppings that you can add later on. Personally, I love it with a dollop of plain soya yoghurt and some fresh blueberries or raspberries. You could make even make a granola pot with a layer of fruit compote at the bottom – try this blueberry compote recipe that I made to top some pancakes.
Simple gluten free granola
- Mixing bowl
- Baking tray
- 400 g (4 cups) gluten free rolled oats
- 100 g (⅓ cup) honey OR maple syrup
- 100 g (½ cup) coconut oil, melted
Additional ingredients (optional)
- 6 tsp ground cinnamon
- 100 g (1 cup) pecan halves
- 100 g (1 cup) walnut halves
- 2 tsp vanilla essence
- 80 g (½ cup) sultanas
- Preheat the oven to 170 degrees and line two large baking tins with greaseproof paper / baking parchment
- In a large mixing bowl, stir together the oats and (if using) cinnamon, nuts and vanilla essence
- Stir in the honey and coconut oil, until the oats and nuts are well coated
- Tip the granola mixture onto the baking trays and press down with the back of a spoon to smoothen out. The granola layer shouldn't be thicker than 1-2cm
- Bake for 10 minutes, then give the mix a quick stir before baking for a further 8-10 minutes, or until it reaches a soft golden-brown
- Remove from the oven and sprinkle the sultanas or other dried fruit over the top. Try not to disturb the mixture too much, unless you want a less clumpy granola
- Leave without touching again for at least 10-15 minutes. The mixture should now have formed large slabs which you can break up into smaller pieces
- Serve with your choice of fresh fruit, yoghurt, or sprinkled on top of your preferred dish
- Once the leftover granola is completely cool, store in an airtight mason jar. Eat within 1 week
Gluten free fluffy American-style pancakes These pancakes are everything that a brunch at home should be: light, fluffy, drenched in maple syrup and topped with crispy bacon. Or a chunky blueberry sauce, for the vegetarians out there. PREP TIME: 10 MINS COOK TIME: 10 MINS…