Recipe of the month – June -Cinnamon and Almond Smoothie Bowl

I was sold on the 1st of June! The first morning of June I made this bowl of heaven and I knew straight away, this would be the recipe of the month! It’s just incredible! And you MUST, I repeat MUST try it! I have no other words..

Well I’ve got a few..

I wasn’t sure about cinnamon in my nice cream at first.. I mean, I absolutely love cinnamon but I know not everyone shares the same love! But the mixture of almond butter, maple and cinnamon is subtle, perfect and all round heaven! If you are on the line about a cinnamon flavoured nice cream, not to worry, this is just the right amount of cinnamon! Trust me on this one!

Now I realise there aren’t as many toppings as my normal smoothie bowl creations, but these special few stand out from the rest and are just enough! ! Toasted almonds and raisins and cinnamon work perfectly and 2. can’t beat bit of blue, red and green for presentation points eh? And they go with the whole cinnamon and almond thing too!

So i hope you like it after I’ve saved it all month and blabbed about it bit.. will be awkward if you don’t.. but I’m sure you will! Fingers crossed anyway!

Ingredients – Serves 1

2 frozen bananas

1 tsp cinnamon

2 tbsp smooth almond butter

1/2 tbsp maple syrup

50g blueberries

20g pomegranate

15g raisins

5g sunflower seeds

5g flaked almonds

1 tsp hemp seeds

 

Method

Start by toasting the almonds and sunflower seeds in a dry pan over a high heat until golden, pour into a bowl and put to one side.

Place the bananas into a blender with a splash of water and blend until thick and smooth.

Add the cinnamon, almond butter and maple syrup and blend until combined.

Scoop into a bowl.

Top with the blueberries and pomegrante.

Scatter over the raisins, toasted nuts and seeds.

Sprinkle with hemp to finish.

Enjoy xx

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