2 x 125g punnets blueberries
200g frozen unsweetened acai pulp, coarsely chopped
1 medium frozen banana, peeled & coarsely chopped
1/ 3 cup (80ml) apple juice
1 tablespoon maple syrup, to sweeten (optional)
1/4 cup (25g) gluten-free rolled oats
2 tablespoons flaked almonds
2 tablespoons coarsely chopped macadamia nuts
1/2 teaspoon ground cinnamon
1 teaspoon coconut oil, warmed
1 teaspoon maple syrup
2 tablespoons finely chopped pistachios
2 tablespoons goji berries
2 teaspoons cacao nibs
Preheat the oven to 180 °C.
To make the nut granola, combine all of the ingredients in a small bowl and toss to coat. Spread onto a baking tray. Bake for 10–15 minutes, until golden. Remove from the oven and set aside to cool.
Place one and a half punnets of the blueberries in a blender. Add the acai, banana and apple juice. Blend until smooth and creamy. Sweeten with maple, if desired.
To serve, pour the blueberry and acai smoothie into two wide shallow bowls. Arrange the granola, remaining blueberries and topping ingredients decoratively on top.
Thanks to the geographic spread of Australian blueberry farms, Aussies around the country can enjoy fresh, great tasting blueberries from July to April each year. With volume increasing and prices starting to drop, it's finally time to celebrate the start of the Australian blueberry season!
Australian farmers produce some of the best quality blueberries in the world, grown to meet our country's high standards. We would love to help Australians incorporate this powerful little superfood into their weekly meals.