Persimmon smoothie bowl

Persimmon smoothie bowl

Persimmon smoothie bowl, vegetarian breakfast based on banana, persimmon, lime juice, oat drink and almond cream, embellished with exotic fruits and puffed spelt.

Ingredients

Brunch / Breakfast For 4 people

250 g of ripe bananas, weighed already peeled

500 g of ripe persimmons

1 lime

2 litres of oat or almond drink

1 tablespoon of white almond cream

Crankset

cal. 6 alchechengi

1 yellow kiwi

1 persimmon

2 passion fruits

4 tablespoons of puffed spelt

4 teaspoons of white almond cream

dried flowers to taste

Freind’s kitchen recipes, Chinese noodle soup recipe.

How to proceed

Preparation:

ca. 20 minutes

Freezing

Total time:

3 h 20 min

Cut the bananas into small pieces and freeze them for at least 3 hours. Put the persimmons in the refrigerator.

For the decoration, halve the alchechengi to taste. Cut the kiwifruit and persimmon into thin slices. Get some flowers from persimmons with the help of moulds. Halve the fruit of passion.

Chop the persimmons placed in the refrigerator and squeeze the lime. Blend them with the frozen banana pieces, oat drink, and almond cream. Distribute everything in previously cooled bowls. Decorate each bowl with half of the passion fruit, the alchechengi, the kiwi and persimmon slices, the spelt flakes, the almond cream and the dried flowers and finally serve. You may be interested to read broccoli pie recipe/ Vietnamese sprout salad recipe.

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