- 1 tbsp coconut oil
- 1/2 tbsp vanilla bean paste
- 3 tsp pure maple syrup
- 80g raw buckwheat groats
- 2 tbsp shredded coconut
- 2tbsp flaked almonds
- 2tbsp raw cacao powder
- 1 ripe banana (approx. 140g), frozen and cut into pieces
- 1/2 avocado, flesh only, cut into pieces
- 40g fresh baby spinach leaves
- 250g coconut water
- 1 tbsp nut butter
- 1/2 tbsp psyllium husk (optional)
- 1 tbsp vanilla protein powder (optional)
- 1/4 tsp ground cinnamon
- 1 kiwifruit, peeled and cut into slices, to serve
- 125g fresh raspberries, to serve
- 125g fresh blueberries, to serve
- 1 tsp hemp seeds, to serve
- 2 tbsp desiccated coconut, to serve
Preheat oven to 180°C. Line a baking tray (30 × 40cm) with baking paper.
For the Buckwheat cacao crunch, place coconut oil, vanilla bean paste, maple syrup, buckwheat groats, shredded coconut, flaked almonds and cacao powder into mixing bowl, and mix using the Thermomix for 5 seconds on spin mode, on speed 4.
Transfer onto prepared tray and bake for 8-10 minutes (180°C), until toasted. Transfer into a bowl or container. Rinse and dry mixing bowl.
Place banana, avocado, spinach, coconut water, nut butter, psyllium husk (optional), protein powder (optional) and cinnamon into the Thermomix mixing bowl and blend for 30 seconds, on speed 10.
Divide between 2 serving bowls and garnish with kiwifruit, raspberries, blueberries, hemp seeds, coconut and 2 tablespoons of the Buckwheat cacao crunch to serve.
- You can replace the coconut water with any kind of liquid (try pomegranate juice, cow’s milk, yoghurt, orange juice, soy milk or carrot juice). There are endless flavour combinations!
- You can store the Buckwheat cacao crunch for up to 1 week in a sealable container in the pantry.
- You can top your bowl with any kind of fresh or dried fruit, cereal, nuts or seeds you like. Get creative with what’s in your pantry and refrigerator.
- Freeze any smoothie le overs in ice cube trays and blend with coconut water for a frozen treat.