Millet and banana smoothie bowl
Prep
10 min
Cook
10 min
Serves
2-4
Skill
Vegetarian
Prep
10 min
Cook
10 min
Serves
2-4
Skill
Millet is a gluten free ancient whole grain that is most commonly used in Asia and South America. This whole grain is an excellent source of fiber making this smoothie bowl an awesome way to start your day. This smoothie bowl is very nourishing and gives you the substanance to last through the day. The addition of So Good Almond Milk Unsweetened helps this recipe to be super creamy and is a great dairy and gluten free delight.
Ingredients
- 1/4 cup (200g) millet
- 2 tsp apple cider vinegar
- 1 banana
- 1/2 cup tinned fruit in spring water or light syrup
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp honey
- 2 cups So-Good™ Unsweetened Almond milk
- 40g brazil nuts
- 1 cup ice cubes
Nutrition per serving
1200 kJ
energy kj
7 g
protein
3 g
saturated fat
5 g
dietary fibre
35 g
carbohydrate
17 g
sugars
66 mg
sodium
Method
- Place millet in a large glass jar with a lid and pour in 3 cups of warm water, and cider vinegar. Leave to soak overnight. Next day, drain and rinse under water. Place millet in a saucepan and cover with water. Cook for 10 mins until tender. Drain and allow to cool.
- In morning, place 1 cup of the cooked millet in a blender, high speed smoothie maker, or food processor. Add the banana, tinned fruit, nutmeg, honey, milk, brazil nuts and ice cubes. Blend until all the ingredients are well combined.
- Serve immediately in bowls and top with fresh fruit, yoghurt and roughly chopped nuts to garnish.
- 1/4 cup (200g) millet
- 2 tsp apple cider vinegar
- 1 banana
- 1/2 cup tinned fruit in spring water or light syrup
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp honey
- 2 cups So-Good™ Unsweetened Almond milk
- 40g brazil nuts
- 1 cup ice cubes
Nutrition per serving
1200 kJ
energy kj
7 g
protein
3 g
saturated fat
5 g
dietary fibre
35 g
carbohydrate
17 g
sugars
66 mg
sodium
- Place millet in a large glass jar with a lid and pour in 3 cups of warm water, and cider vinegar. Leave to soak overnight. Next day, drain and rinse under water. Place millet in a saucepan and cover with water. Cook for 10 mins until tender. Drain and allow to cool.
- In morning, place 1 cup of the cooked millet in a blender, high speed smoothie maker, or food processor. Add the banana, tinned fruit, nutmeg, honey, milk, brazil nuts and ice cubes. Blend until all the ingredients are well combined.
- Serve immediately in bowls and top with fresh fruit, yoghurt and roughly chopped nuts to garnish.