Persimmon smoothie bowl, vegetarian breakfast based on banana, persimmon, lime juice, oat drink and almond cream, embellished with exotic fruits and puffed spelt.
Brunch / Breakfast For 4 people
250 g of ripe bananas, weighed already peeled
500 g of ripe persimmons
2 litres of oat or almond drink
1 tablespoon of white almond cream
cal. 6 alchechengi
1 yellow kiwi
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
ca. 20 minutes
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.