My slight obsession with smoothie bowls is pretty obvious so I don’t think there’s any need to go deeper into that. It’s not only the taste and texture of the smoothie itself, but also all the different yummy toppings you and put on top and use to create whatever foodie artwork you wish. I sometimes get questions on how to decorate the bowl and what kind of toppings I use so I thought it would be fun to write down a little step-by-step manual.
I always add some kind of homemade muesli on top of my bowls as well as berries according to the season and whatever nuts/ seeds/ sprinkles I can find from my kitchen at the moment. Some of my favourite toppings include:
- seasonal berries (blueberries, strawberries, cloudberries, lingonberries, sea buckthorn berries)
- homemade muesli (I’ll add my current favourite recipe below)
- chia seeds
- flax seeds
- hemp hearts
- shredded coconut
- cacao nibs
- bee pollen
- edible flowers
- dried flower sprinkle
So basically you can put pretty much anything on top of the bowl…Also there’s definitely no right or wrong in how you arrange the toppings in the bowl, just get creative + have fun. Here is how I do it normally:
- homemade muesli
- banana + berries
- nuts/ seeds/ sprinkles
- flowers/ other random pretty stuff
Fig + pistachio muesli
What you will need:
1dl raw buckwheat groats
1/2dl sesame seeds
1/2dl dried cranberries (mine are sweetened with apple juice)
1/2dl dried figs
1tbsp coconut oil
How to do it?
- Pre-heat the oven to 175c and melt the coconut oil in a water bath until liquid.
- Layer the buckwheat on top of parchment paper on a baking tray and mix with the melted coconut oil and spices.
- Bake the buckwheat groats in the oven for approximately 15 minutes, until brown-ish.
- Chop the pistachios and figs roughly with a knife, then mix together with all the remaining ingredients.
- Once your buckwheat has cooled down, mix it into the “raw” muesli mixture.
- Store your muesli in an airtight glass jar and enjoy on top of smoothie bowls.